Soy marinated Chicken with spicy stir fried rice

Serves 4
Prep Time: 15 mins
Cooking Time: 10 mins


For the chicken
4 chicken breasts
2 tbs. dark soy sauce
2 tbs. teriyaki marinade
2 tbs. light soy sauce
1 tsp. sugar
100ml light chicken stock
1 tsp. cornflour
1 bunch spring onions, chopped

For the rice
3 tbs. stir fry oil
2 cloves garlic, crushed
2 tsp. ginger, chopped
1 red chilli, chopped
1 red onion, diced
1 leek, shredded
100g mange tout
1 courgette, diced
300 gram cooked rice
2 tbs. soy sauce


Mix all the ingredients for the chicken, except the cornflour, together in a bowl.

Cut the chicken into thin strips and mix into the soy marinade until well coated. Chill in the fridge for at least an hour.

Warm two woks over a medium heat and add stir fry oil to both.

When this is hot and lightly smoking add the garlic, chilli and ginger in the first wok and stir fry for a few minutes.

Meanwhile, drain the chicken from the marinade, increase the heat under the second wok and add the chicken. Stir fry until the chicken starts to brown.

Add the spring onions to the chicken then pour in the stock and bring to the boil, then reduce the heat to a simmer.

Add the remaining vegetables to the first wok and cook for a few minutes until the they start to soften, then add the sesame oil and the rice.

Mix the cornflour with a little water and stir into the chicken to thicken the sauce.

Toss the rice well over a high flame pausing frequently to let the rice warm through.

To serve, season the rice with the soy sauce and turn out into bowls. Spoon the chicken and sauce over the top.