Teriyaki sautéed vegetables and chicken

Teriyaki sautéed vegetables and chicken
  • 4 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 2

    chicken breasts, cut into strips

  • 1

    medium carrot, cut on the diagonal

  • 1

    red bell pepper, cut into strips

  • 1

    green bell pepper, cut into strips

  • 7 oz
    (200 g)

    snow peas

  • 1 cup
    (250 mL)

    mushrooms, thinly sliced

  • 100 mL

    white chicken broth

  • 5 Tbsp.
    (75 mL)

    soya sauce

  • 2 Tbsp.
    (30 mL)

    mirin (japanese rice wine)

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    grated fresh ginger

  • 1 tsp.
    (5 mL)


  • 1 Tbsp.
    (15 mL)

    cold water

  • 1 Tbsp.
    (15 mL)

    sesame seeds


Heat the vegetable oil in a wok.

Sauté the chicken strips until they're fully cooked (the pinkish colouring has gone). Remove the chicken and set aside.

In the same wok, sauté the carrot slices for 1 - 2 minutes; add the peppers and snow peas and cook for 1 minute.

Add the mushrooms. Add the cooked chicken to the vegetables.

Mix the chicken stock, soya sauce, mirin, sugar and ginger in a small bowl. Pour over the chicken and vegetables and continue cooking for 1 minute, or until the sauce comes to a boil.

Dissolve the cornstarch in cold water and pour into the wok.

Cook for a few minutes, mix well to coat all the ingredients and get a velvety sauce.

Before serving, sprinkle with the sesame seeds.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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