Teriyaki Chicken






  • 500g chicken thigh fillets, cut into large pieces
  • 255g Street Kitchen Japanese Teriyaki Chicken kit
  • 2 tablespoons vegetable oil
  • 4 spring onions, cut into 4cm pieces
  • 150g sugar snap peas, trimmed
  • 100g snow peas, halved lengthways diagonally
  • 100g baby corn, halved lengthways
  • noodles, to serve
  • extra thinly sliced spring onions, to serve


Place chicken into a bowl. Add ginger & garlic paste and stir until combined.

Heat half the oil in a wok or large frying pan over high heat. Cook chicken in batches until browned. Add spring onions, peas and baby corn. Stir until combined. Add cooking sauce and cook for 2 minutes or until hot.

Place noodles onto serving plates. Top with stir fry and extra spring onions.