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Teriyaki Chicken Stir-fry with Maple Syrup

Teriyaki Chicken Stir-fry with Maple Syrup

Ingredients

Sauce

  • 80 ml (1/3 cup) rice wine (sake or mirin) or dry sherry
  • 80 ml (1/3 cup) soya sauce
  • 60 ml (1/4 cup) maple syrup
  • 15 ml (1 tablespoon) cornstarch

Sauté

  • 30 ml (2 tablespoons) olive oil
  • 600 g (1 1/3 lb) chicken breast, cut into strips
  • 1 garlic clove, finely chopped
  • 15 ml (1 tablespoon) fresh ginger, finely chopped
  • 1 onion, finely chopped
  • 750 ml (3 cups) vegetables of choice (peppers, mushrooms, celery, carrots, broccoli, cauliflower, Chinese cabbage, snow peas, zucchini, etc), cut onto strips

 

Preparation time
15 minutes
Cooking time
10 minutes
Servings
4 portions
Method
  1. Mix all sauce ingredients.
  2. Heat oil in a wok or a large frying pan and sauté the chicken until golden brown in colour.
  3. Add the remaining ingredients and continue cooking for a few more minutes.
  4. Pour in the sauce and bring to a boil to thicken.  Stir well to coat the chicken and vegetables.
  5. Serve with steamed rice or vermicelli noodles.
Calories per serving
469
Additional information

ENERGY: 469 calories
PROTEIN: 39 g
CARBOHYDRATES: 31 g
FATS: 21 g

High folic acid content