Name: Chicken and corn stir-fry
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, thinly sliced; 1/2 cup teriyaki marinade; 1/4 cup sweet chilli sauce; 1 tablespoon peanut oil; 4 green onions, white ends, cut into 2cm batons; 425 gram can baby corn, drained, halved lengthways; 200 gram snow peas, halved; steamed rice, to serve; crushed nuts, to serve; sliced chilli, to serve

Chicken and corn stir-fry

This eclectic stir-fry is a colourful combination of green onion, baby corn and snow peas and sliced chilli. Topped with chicken marinated in teriyaki and sweet chilli sauce.

Serves 4

Cook

15M

Marinate

10M

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Ingredients

500 gram chicken thigh fillets, thinly sliced

1/2 cup teriyaki marinade

1/4 cup sweet chilli sauce

1 tablespoon peanut oil

4 green onions, white ends, cut into 2cm batons

425 gram can baby corn, drained, halved lengthways

200 gram snow peas, halved

steamed rice, to serve

crushed nuts, to serve

sliced chilli, to serve

Method

1.In a shallow bowl, combine chicken, marinade and sauce. Set aside to marinate for at least 10 minutes.

2.Heat oil in a wok or large frying pan on high. Stir-fry chicken in 2 batches, 3-4 minutes each, until golden all over.

3.Return chicken to wok with onion and corn and stir-fry for 2-3 minutes. Add snow peas and stir-fry a further minute.

4.Serve on a bed of rice, topped with nuts and chilli.

Use other vegetables of choice such as broccolini, baby pak choy or choy sum.
Note

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Ingredients

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