Teriyaki Chicken Stir Fry

Ingredients

750g boneless skinless chicken breasts

3/4 cup Teriyaki Sauce, divided

1 tbsp Vegetable oil

2 tsp fresh garlic 

2 tsp fresh ginger

1 sprig green onion

handful of sesame seeds

Method

Wash the chicken breasts and cut into bite-sized pieces. Place chicken in zippered plastic bag with 1/2 cup Teriyaki sauce, (I used less salt Teriyaki Marinade) press air out of bag and close. Refrigerate for 4 hours, or overnight.

Mince Garlic and Ginger. 

When chicken is marinated heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add chicken and cook until cooked through.

For chicken with more sauce, add remaining 1/4 cup Teriyaki sauce; cook 2 minutes or until sauce is thickened and coats chicken.

I used Sushi Chef Teriyaki sauce for the balance 1/4 cup.

Top with chopped green onions and sesame seeds and serve with a bowl of Basmati rice.