Summary

Ingredients

• 6 chicken legs
• 250 ml teriyaki sauce
• 2 tablespoon rice wine, sweet
• 2 tablespoon sugar
• 2 tablespoon peanut oil, preferably
• 1 bunch spring onion (s)
• 1 carrot (s)
• 1 packet sugar snap peas
• sprouts your choice, e.g., bamboo or similar

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Instructions

1. Divide the chicken thighs at the joint, wash and pat dry and marinate in 100 ml teriyaki sauce for 2 - 3 hours.
2. Cut spring onions and snow peas into oblique sections, carrot into narrow strips.
3. Mix the remaining teriyaki sauce, sugar and rice wine in a saucepan and heat while stirring until the sugar has dissolved. Bring to the boil, then simmer the sauce on a low flame for 3 minutes.
4. Heat the oil in a large pan with a high rim (or a roasting pan) and fry the dabbed dry chicken portions dark all over, remove the meat from the pan. One after the other, fry the carrots, the snow peas, the spring onions and possibly other vegetables and also remove them from the pan. Return the chicken pieces to the pan. Pour the sauce over it and simmer for about 30 minutes, until the meat is tender. 5 minutes before the end of the cooking time, add the vegetables again and warm them up.
5. Serve with rice (e.g. fragrant rice).