Ingredients
- 1/4 cup Lee Kum Kee Teriyaki Stir-Fry Sauce
- 1 Packet of Obap Roasted Seaweed
- 2 Chicken Breast Fillets
- 1 Carrot
- 1/2 Red Capsicum
- 1/4 Purple Cabbage
- 4 Spring Onions
- 2 Birdseye Chillies
- 4 Tortillas
- 1 Lime
- Chilli Mayonnaise
- Calendula Petals
- Sesame Seeds
Method
- Prep and chop vegetables. I have chosen to chop them into thin sticks/slices. Slice Chicken into long strips.
- Heat Sesame oil in wok over medium heat. Add in the Chicken and season with Garlic and Onion powder. Stir fry for about 3 minutes. Pour in the Lee Kum Kee Teriyaki Stir Fry Sauce making sure all the Chicken is coated well. Continue cooking and let it simmer for about 5 minutes or until a rich golden colour.
- Serve Chicken on top of vegetables and garnish with Spring Onions, Sesame Seeds and sliced Roasted Obap Seaweed. Drizzle with Chilli Mayonnaise and a splash of Lime.
Product used in recipe
- LEE KUM KEE - LKK STIR-FRY SAUCE TERIYAKI 250G
- OBAP - OBAP ROASTED SEAWEED
