Stir-fry chicken

My husband and I love the Asian cuisine. Even though we are Europeans, approximately 9 years ago we started to discover and explore the rich, nutritious and oh, so flavored Asian and Indo-Asian cuisine. From the spicy Indian/Thai curries to the colorful and full of flavor Chinese stir-fries, and everything in between, our taste and experience regarding food has been greatly enriched.

Today I want to share with you a simple, yet packed with nutrients and delicious stir-fry recipe, that it's easy to make and is suitable for lunch or dinner. It's called Teriyaki chicken stir-fry with vegetables. What I love about this recipe is that you can use your choice of vegetables. Today I chose capsicum, carrots, leek and broccoli. I cut/sliced them into small pieces and tossed them into the pan with a bit of oil.
Separately I browned the chicken breasts, which I also cut into smaller pieces before, and I seasoned with salt, pepper, a bit of chili powder and a bit of garlic powder.
Next I prepared the Teriyaki sauce: a tablespoon of each: soy sauce, teriyaki spices/sauce, brown sugar/honey, one clove garlic and a 1 cm piece of grated fresh ginger and a little bit of water. Pour the sauce over the combined fried chicken and vegetables, let it simmer for a couple of minutes, and your delicious and nutritious lunch/dinner is ready! You can serve it like this, or you can make more sauce and use it as a side dish for a bowl of noodles or steamed rice and top it with some scallions and sesame seeds!

I hope you will give it a try!