Teriyaki chicken stir fry

A really tasty dish that works equally well with beef, pork or fish

• Preparation: 65 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 7 tbsp Blue Dragon Japanese soy sauce
• 7 tbsp Blue Dragon cooking sake
• 3 1/2 tbsp Blue Dragon mirin
• 2 tbsp brown sugar
• 4 large free-range chicken breasts
• 1 tsp cornflour
• 2 tbsp vegetable oil
• 2 tsp toasted sesame seeds
• 2 spring onions, shredded

What you do:

1. Mix in a bowl the Blue Dragon Japanese soy sauce, Blue Dragon cooking sake, Blue Dragon mirin and brown sugar. Pour half of this mixture into a clean sealable bag.
2. Next, with a fork, prick the chicken all over (quite firmly) until little holes appear in the meat. Then chop into big chunks. Place in the bag with the marinade, seal the bag and ensure the meat is coated. Refrigerate for one hour.
3. Now mix the cornflour with 2 tsp of water until smooth. In a saucepan add the rest of the marinade with the cornflour and boil until slightly thickened - it shouldn't be too gloopy.
4. After the chicken has marinated for an hour, remove it from the bag and pat dry. In a frying pan add the oil and sear the chicken until partly cooked. Then with the thickened teriyaki sauce, pour over the chicken and glaze it (this is what the word 'teri' means in Japanese).
5. Once the chicken is glazed and cooked through and tender, serve garnished with the toasted sesame seeds and shredded spring onion.

Cook's tip:

Why not try this with pieces of steak, tuna or mushrooms as a vegetarian option?

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