Teriyaki Chicken
SERVES 4
PREP & COOK 40 MINS
■ 800g chicken thigh fillets, trimmed, cut into 3-4cm pieces
■ 150g sachet Teriyaki & Sesame Chicken Stir Fry
■ 6 green spring onions, thinly sliced
■ Steamed rice and roasted cashews, to serve
Combine chicken with the infusion paste and finishing sauce from sachet with ²/³ cup water and half the onions in a large bowl. Season with salt and pepper.