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Teriyaki Chicken with Leek and Pepper Stir-fry

Flavorful chicken thighs marinated in honey and sesame, served over a quick leek and red pepper stir-fry.

HealthyChickenQuickStir-FryJapanese-Style

Estimated Nutrition

Per Serving Total
Calories 404 kcals 404 kcals
Carbohydrates 20 grams 20 grams
Fat 25 grams 25 grams
Protein 23 grams 23 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Soy Sauce
For the marinade
Meat
100
g
Chicken Thigh Meat
Scored with a sharp knife
NutsSeeds
1
clove
Garlic
Thinly sliced
OilsFats
15
ml
Sesame Oil
For the marinade
15
ml
Olive Oil
For the stir-fry
Other
15
ml
Honey
For the marinade
Vegetables
0.25
piece
Leek
Sliced into long thin strips
0.25
piece
Red Pepper
Sliced into long thin strips

Steps

  • Preheat the oven to 200°C.
  • Whisk sesame oil, honey, and soy sauce in a large bowl.
  • Coat the chicken in the marinade and let rest for 5 minutes.
  • Heat a frying pan and sear chicken for 3 minutes per side, reserving the marinade.
  • Transfer chicken to the oven and roast for 5 minutes until cooked through.
  • Heat olive oil in a small pan and sauté garlic, leeks, and pepper until soft.
  • Add the reserved marinade to the vegetables and simmer until thickened.
  • Plate the vegetables, top with chicken, and serve.