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Teriyaki chicken marinade:

Soy glazed vegetables

  • Pak Choi 250 g
  • Mange tout 250 g
  • Green beans 270 g
  • Light soy sauce 20 ml
  • Sunflower oil 20 ml
  • Tenderstem Broccoli 250 g
  1. Teriyaki chicken marinade:

    • Slice the chicken breast into long thin strips.
    • Cover the cut chicken with the KNORR Blue Dragon Teriyaki Paste and marinade for a minimum 1-3 hours in the fridge.
    • Once marinated skewer the chicken strips with wooden skewers.
  2. Soy glazed vegetables

    • Blanch the green beans, mange tout and tender stem broccoli and refresh in ice water.
    • Cut the pak choi in half, rinse and drain.
    • In a large frying pan add 20ml sunflower oil and heat.
    • Place the pak choi into the pan flat side down and allow to colour.
    • Then add the blanched vegetables and stir.
    • Once all vegetables are hot add the soy sauce and glaze.
    • Keep hot whilst finishing the skewers.
  3. To serve:

    • Whilst the vegetables are cooking grill the Teriyaki chicken skewers until cooked.
    • Serve with the soy glazed vegetables and sticky rice.