Teriyaki Chicken Stir-Fry

This is a real lazy day staple. Once you batch make the sauce, it is literally so easy to whip up. For days when the laziness is at its peak and I can’t even be bothered to boil some rice, I usually just use Udon noodles, soak them in hot water for a bit and then serve the stir fry on top of the noodles.

serves 2


1 chicken breast, sliced into strips

3 table spoons teriyaki sauce

1 chilli, finely sliced

1/2 cup or 50 grams of beansprouts

1 medium slide red onion

a handful of sugar snap peas

1 small pak choy

olive oil


Teriyaki stir fry


  1. Heat wok and add a tablespoon of olive oil to the pan.
  2. Add the chicken and stir fry until, it is no longer pink in the middle.DSC_0459
  3. In a separate pan, 1/4 fill a pan and place a pan over the pan like in a bain-marie.DSC_0458
  4. Place all the veggies in the sieve, aside form the chili. Cover  and steam for five minutes.
  5. Add the Teriyaki sauce and chili to the wok and keep stirring, until well combined.
  6. Add the steamed veggies into the wok and stir again until well combine.
  7. Taste the stir fry to ensure it is well seasoned, if not add a splash of soy sauce until desired taste is achieved.
  8. serve with whatever noodle or rice of your choice and enjoy.
  9. DSC_0461

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