Grilled Teriyaki Chicken With Leek And Pepper Stir Fry
Savor the flavors of this delightful dish that combines tender marinated chicken with a fragrant stir-fry of garlic, leek, and red pepper. The chicken is first seared to perfection, then roasted in the oven for a juicy finish, while the vegetables are cooked until tender in a savory sauce. Serve this dish for a taste of sweet and savory goodness in every bite.
— Constant Cookbook
Ingredients
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 100g/3½oz chicken thigh meat, scored with a sharp knife
- 1 tbsp olive oil
- 1 garlic
- ¼ leek
- ¼ red pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.
- Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through.
- To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick.
- Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 1
Nutrition
- Calories: 404kcal
- Carbohydrate Content: 20g
- Fat Content: 25g
- Fiber Content: 2.6g
- Protein Content: 23g
- Saturated Fat Content: 4g
- Sugar Content: 20g
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