• 1/2 cup teriyaki marinade
  • 2 red chili peppers (sliced)
  • 1 tablespoon fresh ginger (grated)
  • 1 pound boneless skinless chicken breasts (sliced)
  • 1 tablespoon oil
  • 1 onion (sliced)
  • 5 ounces oyster mushrooms (sliced)
  • 3 heads baby bok choy (quartered)
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon cilantro leaves
  • steamed rice (to serve)


  1. Combine teriyaki marinade, chili peppers and ginger in a large bowl. Add chicken and toss to coat. Marinate for 15 mins.
  2. Heat oil in a wok on high heat. Stir-fry onion for 1-2 mins, until tender. Add drained chicken, reserving marinade, and stir-fry in batches for 2-3 mins each, until cooked through.
  3. Add mushrooms, bok choy, sweet chili sauce and reserved marinade. Stir-fry for 2-3 mins, until vegetables have wilted slightly. Stir in cilantro. Serve with rice.
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