Chicken Teriyaki & Fish with Mixed Veggies by Angela Ng

*Recipe for Chicken Teriyaki*
-300g chicken thighs, sliced & marinated with teriyaki sauce
-1 carrot, cut as pictured
-1 portobello mushroom, thinly sliced
-1 clove garlic, thinly sliced.
-1/2 spanish (red) onion, thinly sliced.
-1 tbsp teriyaki sauce
-1 tsp kecap manis, omit if you want to.
-pinch of brown sugar
-pinch of sesame seed

Method:

1. Heat 2tbsp olive oil, put in onion & garlic and stir fry till golden brown.

2. Put in chicken thighs & fry till skin is seared and brown. Add more oil if necessary.

3. Add carrot and fry till soften.

4. Keep stirring for 5 mins. 

5. Add teriyaki sauce, kecap manis and a bit of water if you like to have some gravy. Cook till meat is cooked.

6. Add mushroom and brown sugar and stir for 5 mins. Put on high flame if you want to reduce or thicken the liquid. If using nonstick pan/wok, pls put on medium.

7. Sprinkle sesame seed on top just before you serve. Add red capsicum if you like. They go well with teriyaki dish.

*Recipe for Fish*

-boil broccoli till soft but crunchy. 

-1 clove garlic sliced.

-1 fish fillet, im using ling fish.

-1 carrot

-1/2 stick celery. Can add whatever vegies you like.

-1tsp soy sauce.

Method:

1. Heat oil. Fry garlic till fragrant.
2. Add fish and fry till brown on both sides.
3. Add vegies and stir for 5 mins or so.
4. Add soy sauce. Stir for 2 mins. Serve.

Ling fish is quite tough. Hence why I add fish in the very beginning cos no matter how I stir, it will not fall apart. If you are using fish like snapper or bream, please pan fry your fish first then add into your wok to just stir for a few mins before serving.