Teriyaki chicken with vegetables


  • 500 g (1 lb) skinless, boneless chicken breast fillets, thickly sliced
  • 150 g (5 oz) shiitake mushrooms, halved
  • 1 teaspoon grated fresh ginger
  • 200 g (7 oz) snow peas (mangetout)
  • 2¼ cups (200 g) bean sprouts, trimmed
  • 1 cup (250 g) sliced canned bamboo shoots
  • 1 cup (150 g) frozen peas
  • 2 cloves garlic, crushed
  • 2 tablespoons dry sherry
  • 1 tablespoon salt–reduced soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons vegetable oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon caster (superfine) sugar


  1. To make the teriyaki marinade, put all of the ingredients in a large bowl and stir well to combine.
  2. Add the chicken strips and gently toss to coat.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Heat a wok or large non–stick frying pan over medium heat.
  5. Add the chicken and marinade and cook for 4 minutes, stirring occasionally.
  6. Remove the chicken to a plate, reserving the marinade in the wok.
  7. Cover the chicken to keep warm.
  8. Add the mushrooms and ginger to the wok and cook for about 2 minutes over high heat, stirring frequently.
  9. Add the snow peas to the wok and stir–fry for 1 minute, then add the bean sprouts and stir–fry for a further 1 minute.
  10. Stir in the bamboo shoots and peas, cover, and cook gently for 2 minutes.
  11. Return the chicken to the pan and reheat for 1–2 minutes before serving.

Serves 4
Preparation: 10 minutes, plus at least 1 hour marinating
Cooking: 10-12 minutes


Source: Low Fat No Fat Asian Cooking
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