Duck Teriyaki with Asparagus
Teriyaki is not restricted to grilling or barbecuing - try it pan fried or sauteed.
250 g rice noodle sticks
4 Tbs vegetable oil
350 g sliced chicken breast fillet
120 g diced carrots
120 g diced red onion
60 g bean sprouts
240 g tamarind paste
55 g roasted unsalted peanuts
30 g garlic chives
Fresh coriander and dried onion to garnish
Ready the rice noodle sticks as per packet instructions and drain.
Heat 4 Tbs vegetable oil in a wok over high heat, until just smoking. Stir fry half the chicken for 2-3 minutes or until cooked through. Transfer to a plate and repeat with rest of chicken.
Heat remaining oil in the wok to medium heat and stir fry the carrot and red onion for 1 minute until tender and crisp. Add tamarind paste and make a well in the centre, add egg and stir fry for 30 seconds until egg is almost cooked.
Add noodles and chicken and stir fry for 1 minute, combining with vegetables.
Serve in a bowl garnished with garlic chives, fresh coriander, bean sprouts, dried onion and roasted peanuts.
Recipe provided by Mahsuri Thai