TERIYAKI CHICKEN
SERVES 4
PREP & COOK: 40 MINS
800g chicken thigh fillets, trimmed, cut into 3-4cm pieces
150g sachet teriyaki stir fry recipe base
6 green spring onions, thinly sliced
Steamed rice and roasted cashews, to serve
Combine the chicken pieces with the infusion paste and finishing sauce from the stir fry sachet with ⅔ cup water and half the onions in a large bowl. Season with salt and pepper and mix well. Transfer the mixture to a