Stir-fry the vegetables in water, not oil.
|500 g||Skinned and boned chicken thighs (Main)|
|3 Tbsp||Teriyaki sauce|
|3 Tbsp||Orange juice|
|2 medium||Yellow capsicums, seeded and sliced (Main)|
|1||Small onion, thinly sliced|
|1||Chilli, seeded and sliced|
|1||Lime, or lemon|
|1 cup||Watercress leaf|
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- Brush the chicken with the combined teriyaki sauce and orange juice. Cook under a pre-heated grill — about 5-6 minutes each side — basting often. The cooking time will depend on the thickness of the chicken. Thinly slice the chicken.
- Heat the water on high in a large non-stick wok or frying pan. Add the capsicums and courgettes and stir-fry for 1 minute. Add the onion and chilli and continue stir-frying on high heat for another minute. Add a little extra water, if required.
- Add the chicken and watercress and toss to combine. Serve with a squeeze of lime or lemon juice.
See more of Jan's capsicum delights