Chinese Style Teriyaki Chicken

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Chicken thighs		4
Spring onions		3-4
Pak choi bulbs		2
Mange tout		10-12
Baby corn		5-6
Ginger		1/2 thumb
Chinese five spice powder		1.5 tsp
White wine, salt, sesame oil		a little each
Teriyaki Sauce
Light soy sauce		3 tbsp
Light brown sugar		2 tbsp
White wine		2 tbsp
Potato starch or cornflour		1 tsp
Sesame seeds, nori (optional)		a little each

Method

Cook

20min

Remove the skin and bones from the chicken thighs. Cut into bitesize pieces and sprinkle with a bit of the white wine, salt and 1/2 tsp of the five spice powder. Keep for 5-10 minutes.

Slice the spring onions into 5 or 6 diagonal pieces. Roughly chop the pak choi leaves and cut the stalk into 4cm lengths. Mix together all the teriyaki sauce ingredients.

Put some oil in a frying pan on high heat and add fine strips of ginger.

Add the pak choi stalks, then leaves and season with salt & pepper and stir fry lightly. Remove to a dish.

Put some sesame oil in the frying pan and fry the chicken pieces until brown. Add the spring onions and fry further. Add the teriyaki sauce.

Add 1 tsp of the five spice powder and cook to reduce until the sauce has thickened.

Transfer to a serving dish and sprinkle with sesame seeds or crushed nori, if you like.

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