Honey Sweet Teriyaki Chicken

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Chicken thighs		2
Salt & pepper		as required
Onion		1/2
Peppers (red and green)		1/4 each
Baby mushrooms		5-6
Garlic		1 clove
Sauce:
Soy sauce		2 tbsp
Sake		2 tbsp
Honey		2 tbsp

Method

Prep

8min

Cook

15min

Season the chicken with salt & pepper and keep aside for 5 minutes. You can remove the skin if you like.

Put some vegetable oil in a frying pan on high heat and fry the chicken skin side down for 3 minutes to brown nicely. Turn over and fry for another 3 minutes.

Remove the chicken to a plate to drain on kitchen paper and allow to cool. Wipe off any excess oil from the frying pan.

Chop the chicken and vegetables into 1.5cm chunks. The chicken will still be pink inside.

Put some more vegetable oil in the frying pan and add the onions and peppers for 2-3 minutes.

Add the chicken and mushrooms and finely chopped garlic and fry for 2 minutes. Mix the sauce ingredients together in a bowl and add in.

Reduce the sauce by half on high heat to thicken. Sprinkle the finely chopped spring onions before serving.

Transfer to a serving dish and enjoy with egg fried rice or any other rice, as you like.

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