Halal Teriyaki Chicken Stir-Fry Recipe

About this recipe

A flavorful and quick Halal-friendly teriyaki chicken stir-fry with tender vegetables, perfect for a satisfying dinner. Serve it over rice or noodles for a complete meal.

Ingredients

• - Chicken Breast Fillets
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 50G Pepper Black Ground BWFO
• - Cooks & Co Sliced Mushrooms
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Sapore Di Sole Pomegranate Juice
• 300G Love Me Tender Babycorn
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• - Schwartz Garlic Salt

Instructions

1. 1. Heat 2-3 tablespoons of olive oil in a large frying pan over high heat. Add 2 pounds of chicken breast, cut into bite-sized pieces, and cook until browned on all sides.
2. 2. Reduce the heat to medium-high and add 1/4 cup soy sauce, stirring to coat the chicken. Sprinkle in 1/2 teaspoon garlic salt and 1/2 teaspoon black pepper, then stir in 1 onion, thinly sliced.
3. 3. Add 1/4 cup pomegranate juice and stir well. Cook for about 2 minutes, allowing the flavors to combine.
4. 4. Add 5 ounces of sliced mushrooms, 8 ounces of baby corn, and 1 red bell pepper, cut into strips. Stir and cook for about 4 minutes until the vegetables begin to soften.
5. 5. Place 1 cup of frozen mixed vegetables on top of the chicken mixture. Cover the pan and allow the vegetables to steam until tender, about 5-7 minutes. If needed, add 1/4 cup water to create steam.
6. 6. Once the vegetables are cooked to your desired tenderness, stir everything together and serve hot over rice or with Chinese noodles.