Teriyaki Chicken

• 400g Chicken thigh, skinned & boned
• 100g of sugar snaps
• 100g of baby corn
• 4 spring onions, sliced into chunks
• 1 red chilli, sliced (optional)
• 2 cloves garlic, sliced 
• 1 Tbsp Fresh root ginger, peeled and shredded

Teriyaki Sauce

• 2 Tbsp soft brown sugar
• 2 Tbsp mirin
• 2 Tbsp light soy Sauce
• 1 Tbsp Sake 

Flatten and slice the chicken thighs. Prep your veg and place on the wok clock: spring onion first, then garlic and ginger, sugar snaps and red chilli, and lastly your baby corn. Mix the sauce ingredients together in a small bowl.

Heat up the wok and add 1 tbsp of oil, stir fry the chicken on a high heat until lightly browned. Take the chicken out and use the leftover fat and oil to fry the spring onions. After 30 seconds add the garlic and ginger, followed by the sugar snaps and chillies. Flick those through for 30 seconds and then add the baby corn. Add the chicken back, placed on top of the veg. Then pour all of the teriyaki sauce into the wok and stir. Reduce the heat and stir until the sauce reduces and thickens. Then fold it over the chicken and veg, until it coats the whole dish. Serve with steamed rice.