Categories: Asian Inspired

Ingredients

• onion, cut into wedges
• 2 broccoli heads, cut into florets
• 1 green capsicum/bell pepper, cut into wedges
• 1 cup sugar snap/snow peas
• 1 tablespoon sesame oil
• 500g | 1lbs chicken thigh fillets, skinless and boneless, cut into bite sized pieces
• 1/4 cup soy sauce
• 4 tablespoons brown sugar
• 2 tablespoons Mirin (sweet Japanese rice wine)
• 2 tablespoons Sake (rice wine vinegar or apple cider vinegar)
• 1 teaspoon minced garlic (or 1 clove garlic, minced)
• 1 shallot/green onion stem, sliced to garnish

Directions

1. Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with cooking oil spray until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (crunchy or soft). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.

2. Add sesame oil into the same pan. Stir fry chicken over medium – high heat, stirring occasionally to prevent burning. When chicken is golden and crispy, add the soy sauce, mirin, vinegar, brown sugar and garlic. Stir sauces through the chicken, reduce heat and allow chicken to simmer until sauce thickens and remove from heat. (Stir through 2 tablespoons of water only if sauce is too thick).

3. Add vegetables, garnish with shallots slices and serve over steamed rice.

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