Teriyaki Stirfry

After a long weekend full of great food, it was a little harder to find inspiration today. Days like this are perfect for an old favourite that is easy to prepare, fresh and healthy.

Recipe

green cabbage
bean sprouts
snow peas
one chicken breast  
3/4 cup sticky rice
Teriyaki marinade (thick sauce, we use VH)
Terikayi sauce (thin sauce, we use Kikkoman)   

Thinly slice green cabbage, so that you have 2-3 cups of shredded cabbage.  Cut a dozen or so snow peas on an angle, so that pieces are about 1/2 inch each. Slice one chicken breast into very thin slices. Slice across the shorter length of the chicken breast rather than the long edge, so pieces are a little smaller.

Put 3/4 cup of sticky rice in a bowl. Add 1 tsp. of flour, and mix with the rice. Add 1-1/2 cups of water and cook in microwave at power level 8 for 20 minutes.

Stir fry chicken in a pan with a touch of oil, and a little water to keep it moist. Set aside.

Stir fry cabbage and snow peas. Add a little water to keep it moist.

When cabbage gets cooked appearance (loses rigidity), add 2 cups of bean sprouts. Continue to stir fry for about 3 minutes at medium high heat. Remove from heat.

On serving plate, place rice on one side, cabbage mixture on the other. Place the chicken on top, centred between the rice and vegetables. Mix heavy teriyaki sauce, with light teriyaki sauce to get a medium consistency. VH makes a nice thick one, for the heavy sauce, and there are lots of the lighter, thinner sauces on the market. Put about 1/8 cup of sauce on each serving.

Can be served with Sriracha sauce to heat the flavour up a bit. Just sprinkle some on top, to taste.