Teriyaki Chicken Stir Fry

500g chicken thighs, sliced into strips

100g sugar snap peas

100g baby corn, halved lengthways

4 spring onions, roughly chopped

20g ginger, cut into matchsticks

3 garlic cloves, roughly chopped

1 red chilli, sliced (optional)

2 tablespoons vegetable oil

The Teriyaki Sauce

2 tablespoons Japanese soy sauce

2 tablespoons mirin

2 tablespoons sake

2 tablespoons soft brown sugar

PREPARATION

1. Slice the chicken thighs into thin strips and prepare all the vegetables ready for stir-frying.

2. Mix together the soy sauce, mirin, sake and brown sugar until the sugar begins to dissolve.

COOKING

3. Heat a wok over high heat until smoking, then add the vegetable oil.

4. Add the chicken and spread it out in a single layer, allowing it to sear for 30–60 seconds before turning.

5. Stir fry until lightly browned, then remove the chicken from the wok and set aside.

6. Add the spring onions and stir fry briefly to flavour the oil.

7. Add the ginger and garlic, cooking until fragrant.

8. Stir in the chilli, sugar snap peas and baby corn, tossing for 30 seconds to retain their crunch.

9. Return the chicken to the wok and mix with the vegetables.

10. Pour in the teriyaki sauce and allow it to come to a vigorous boil.

11. Continue cooking for 3–4 minutes, stirring occasionally, until the sauce reduces and coats the chicken.

12. Serve immediately once the sauce has thickened to a glossy glaze.

School of Wok Tips

 Chicken thighs stay juicier than chicken breast during high-heat stir-frying.

 Searing the chicken first helps lock in flavour and develop colour.

 Keep the vegetables crunchy for the best contrast in texture.

 The teriyaki sauce is ready when it coats the chicken rather than pooling in the wok.

FAQs

Can I use chicken breast instead?

Yes, but reduce the cooking time slightly to prevent it drying out.

What is mirin?

Mirin is a sweet Japanese rice wine that adds sweetness and depth to sauces.

Can I add other vegetables?

Absolutely. Peppers, broccoli, mangetout or pak choi all work well in this stir fry.