Teriyaki Chicken & Sugarsnap Peas
300- 400 g chicken breast mini fillets
5-6 tbsp Teriyaki sauce
1 tbsp honey
1-2 tbsp water
2-3 tbsp vegetable oil
1 tbsp sesame seeds
Start off with marinading meat. Place meat in a large bowl with teriyaki sauce, honey and water. Mix well, cover with cling film and refrigerate for 2-3 hours.
Heat a non-stick frying pan over high heat. Remove chicken from marinade and cover with sesame seeds. Fry for 5-7 minutes turning the chicken occasionally. Then add remaining marinade and simmer for 1-2 minutes till chicken is cooked.
Serve on warmed plates with rice and sugarsnap peas.