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Chicken Stir-Fry with Colman’s Teriyaki Aminos

A vibrant Sri Lankan-style stir-fry that brings together tender chicken, crisp vegetables and the sweet-savory depth of Colman’s Teriyaki Aminos. Perfect with a bowl of steamed rice.

Cook Time

15 minutes

Ingredients

250 g boneless chicken, cut into small pieces
30 g carrots, thinly sliced
30 g leeks, finely chopped
1 red onion, diced
1 capsicum (bell pepper), sliced
4 cloves garlic, chopped
1 tsp – 1 Tbsp red chilli powder (adjust to taste)
Salt and pepper – to taste
2 Tbsp vegetable oil
2 Tbsp Colman’s Teriyaki Aminos
1 tsp Colman’s Glaze (optional, for extra richness)

Products Used

Organic Coconut Aminos - Teriyaki

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Organic Coconut Aminos - Glaze

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Cooking Instructions

Prepare the chicken:
In a bowl, season the chicken with chilli powder, salt and pepper. Mix well to coat
evenly.
Heat the pan:
Warm 2 tablespoons of vegetable oil in a medium skillet over medium heat.
Cook the chicken:
Add the seasoned chicken to the hot oil (carefully, away from you). Stir-fry until the pieces turn golden brown.
Add aromatics:
Stir in the chopped onion and garlic. Sauté until fragrant and the onions begin to caramelise. Lower the heat slightly to prevent burning.
Flavour with Colman’s:
Pour in 2 tablespoons of Colman’s Teriyaki Aminos. Let it sizzle and coat the chicken, forming a glossy, umami-rich glaze.
Add vegetables:
Toss in the carrots and leeks. Cook gently on low heat until just tender but still bright.
Final touch:
Stir in the sliced capsicum and, if desired, drizzle 1 teaspoon of Colman’s Glaze for a deeper caramelised note. Adjust seasoning with extra salt and cracked pepper.
Serve:
Spoon the stir-fry over warm rice or noodles. Enjoy immediately while it’s glossy and
aromatic.

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