Ingredients (2 servings)
Main
- 300 g chicken breast (thin strips)
- 200 g Asian vegetable mix (frozen or fresh – e.g. carrots, cabbage, peppers, onion)
- 1 tbsp vegetable oil
- 1 tsp sesame seeds (toasted)
- Lettuce or salad mix (for plating)
Chicken Marinade / Sauce
- 2 tbsp soy sauce
- 1½ tbsp teriyaki sauce
- 1 tbsp sweet chili sauce
- 1 tsp sriracha (or chili paste)
- 1 tsp paprika (sweet or smoked)
- 1 tsp sesame oil
Spicy Mayo Drizzle
- 2 tbsp mayonnaise
- 1 tsp sriracha (or chili sauce, adjust spice)
- ½ tsp soy sauce
Instructions
- Marinate Chicken – Mix soy, teriyaki, sweet chili, sriracha, paprika, and sesame oil. Add sliced chicken and marinate for 20–30 min.
- Make Spicy Mayo – Combine mayo, sriracha, and soy sauce. Chill.
- Cook Chicken – Heat vegetable oil in a wok. Stir-fry chicken until glossy red-orange and cooked through. Remove.
- Stir-Fry Veggies – In the same wok, toss in the vegetable mix. Stir-fry 2–3 minutes until hot but still crisp.
- Combine – Return chicken, mix everything together so sauce coats veggies too.
- Plate – Place lettuce or salad on a plate, add the stir-fry. Sprinkle sesame seeds.
- Finish – Drizzle generously with spicy mayo. Serve hot.