Teriyaki chicken with leek and pepper stir-fry

Teriyaki chicken with leek and pepper stir-fry

Chicken thighs are more flavourful than breasts and a lot cheaper, perfect if you're solo cooking on a budget.

Each serving provides 404kcal, 23g protein, 20g carbohydrate (of which 20g sugars), 25g fat (of which 4g saturates), 2.6g fibre and 2.3g salt.


For the chicken

For the stir-fry

  • 1 tbsp olive oil
  • 1 garlic clove, thinly sliced
  • ¼ leek, sliced into long thin strips
  • ¼ red pepper, sliced into long thin strips


  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.

  3. Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through.

  4. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick.

  5. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve.

Recipe Tips

You may not think of honey as a store cupboard ingredient but it is great for helping to get a sweet and sour balance in Asian cooking.