4tbsp light soy sauce
1tbsp dark soy sauce
500g boneless, skinless chicken thigh (breat will do); sliced into c.1cm strips
2/3 red chillies depending on taste, trimmed and finely sliced (try to avoid substituting with powder/flakes, the flavour's just not there)
2 cloves crushed garlic
4 tbsp teriyaki sauce
1tbsp light olive oil
1 red onion, peeled and thickly sliced
1 red pepper; trimmed, deseeded and cut into strips
75g pak choi, sliced thickly
1 spring onion, trimmed and finely sliced
Cooked plain boiled rice to serve
To make the sauce:
1.) Place the sugar and light soy sauce in a small pan over a low heat and stir until the sugar has dissolved.
2.) Simmer for 5 minutes until thick
3.) Remove from heat, add the sake and dark soy sauce. Stir well. Allow to cool, refrigerate.
To make the main course:
1.) Place the chicken, chilli, crushed garlic and teriyaki sauce in a large bowl or clean plastic bag and mix thoroughly. Cover and leave in the fridge for at least 2 hours.
2.) Heat the oil in the wok over a med-high heat until oil about to smoke. Add the chicken using a slotted spoon, reserving most of the marinade.
3.) Stir-fry for about 5 minutes until all the meat is golden, and then for a minute more.
4.) Add the red onion and red pepper, along with the reserved marinade. Stir-fry for another 2 mins.
5.) 30 seconds before serving add the pak choi, spring onions and bean sprouts, stirring continuously.
You might want an extra veg for taste and colour balance - I steamed baby carrots.
[Depending on how sweet the teriyaki sauce was it may need a little sugar.]
This is adapted from a Wagamama recipe