Teriyaki Green Peppers Stir Fry
A quick and easy stir-fry recipe with green peppers, teriyaki sauce and sesame seeds.
Substitutes?
- No honey? Use maple syrup instead.
- No lemon? Use lime instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 Green pepper (deseeded and sliced)
1 tbsp Sesame oil
2 Garlic cloves (chopped )
1 tbsp Ginger (chopped )
400 g can chickpeas
4 Spring onions (sliced )
2 tsp Sesame seeds
1 cup Basmati rice (cooked )
For the teriyaki sauce:
2 tbsp Soy sauce
1 tbsp Honey
½ Lemon (juiced )
a pinch of chilli flakes
1 tsp Corn flour
350 ml Water
Recipe:
- Add the teriyaki sauce ingredients to a bowl and whisk until combined. Set aside.
- Heat the sesame oil in a large frying pan. Add the sliced green peppers and cook over medium heat for 5 minutes, or until softened.
- Add the garlic and ginger to the pan, mix well and cook for another 2 minutes, until fragrant.
- Add the chickpeas and teriyaki sauce to the pan, mix well and cook for 2-3 minutes, until warm and the sauce has thickened. Season to taste and serve with spring onions and sesame seeds over steamed rice or noodles.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
