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