Sufra Dayma:

Chicken Teriyaki

By Moushira Abdel-Malek

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Serves 4

Ingredients:

4 boneless chicken thigh fillets (cubed)

1 onion (thinly sliced)

1 capsicum (seeded and sliced into strips)

1 tbsp cornflour

5 tbsp Teriyaki sauce

2 tbsp corn oil

Black pepper

Method:

Marinate chicken in half quantity of Teriyaki sauce and cornflour for one hour. Heat one tablespoonful oil in wok and fry onion slices until soft. Add capsicum and cook for two minutes. Remove from wok. Heat remaining oil. Fry chicken for a few minutes until cooked. Return onion and capsicum to the wok. Add remaining Teriyaki sauce and pepper. Mix until well combined.

Serve immediately with steamed rice or noodles.