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Melanie’s Stir Fry Chicken with Teriyaki Sauce

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This was just a super quick cheat meal I rustled up last night using McCain’s frozen veg, but had no complaints as I gave it a fancy name, even though the sauce is legit!

300 gr skinless and boneless chicken breast
1 Tblspn soy sauce
1 Tsp sugar
1 Tsp sesame oil
1 tsp corn starch
salt and white pepper
McCain’s mixed vegetables

Cut the chicken into biggish strips.
Marinate the chicken with remaining ingredients for 20 minutes.
Heat up a wok with the oil on low heat.
When the oil is heated, transfer the chicken and the marinade sauce into the skillet and let cook slowly.
Turn the chicken over after 5 minutes and continue to cook on low heat, for another 5 minutes. Remove.
Add mixed veggies of choice and fry a few minutes. (I used McCain’s mixed veg).
Return chicken. Make a well in the centre and add the sauce. Mix through and serve.

Teriyaki Sauce
1/2 cup soy sauce
2 tablespoons water
2 tablespoons rice wine
2 tablespoons brown sugar
1 ½ tsp minced garlic
1 ½ teaspoon fresh ginger

Heat the soy sauce, water, sweet rice wine, brown sugar, garlic and ginger in a small saucepan over moderately high heat.
When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes, until the sauce reduces by about half.
Add a teaspoon of corn starch mixed with 1 tablespoon water. Add to the sauce and allow to thicken.

Prepared, tried and tested by:  Melanie Kramar‎

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