Japanese chicken stir fry


  • 200g chicken breast 25mm chunks
  • 20g spice shot
  • 40g red onion 1/8 wedges
  • 45g sliced red peppers
  • 45g sliced yellow peppers
  • 45g 1/3 spring onions
  • 1g sesame seeds

To garnish with sesame seeds and lime wedge


Marinate the chicken in the spice shot for as long as possible - ideally over night

Fry the chicken & spice shot in a large non-stick pan on a medium / high heat for 5 - 10 minutes until coloured and almost cooked

Add in the rest of the ingredients and cook for a further 5 minutes until veg is soft

Serve in a bowl and garnish with sesame seeds & lime wedge