Teriyaki Chicken Stir-fry with Maple Syrup

Sauce

• 1/3 cup rice wine (sake or mirin) or dry sherry
• 1/3 cup soya sauce
• 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
• 1 tablespoon cornstarch

Sauté

• 2 tablespoons olive oil
• 1 1/2 lb chicken breast, cut into strips
• 1 garlic clove, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 onion, finely chopped
• 3 cups vegetables of choice (peppers, mushrooms, celery, carrots, broccoli, cauliflower, Chinese cabbage, snow peas, zucchini, etc), cut onto strips

1. Mix all sauce ingredients.
2. Heat oil in a wok or a large frying pan and sauté the chicken until golden brown in colour.
3. Add the remaining ingredients and continue cooking for a few more minutes.
4. Pour in the sauce and bring to a boil to thicken. Stir well to coat the chicken and vegetables.
5. Serve with steamed rice or vermicelli noodles.