Teriyaki Chicken

1 pack of Chicken Mini Fillets

1 large onion

1 red bell pepper

1 large carrot

1 inch of fresh ginger

Hand full of mushrooms

groundnut oil

cornflour

noodles

Teriyaki sauce x2:

1 tblspoon sake / rice wine

2 tblspoon mirin

2 tblspoon soy sauce

1 tblspoon sugar (or maybe less?)

Chop chicken into smallish chunks, marinade in 1 of the teriyaki sauces in the fridge for half an hour or so.

Tear the mushrooms into smallish chunks and marinade.

Remove the chicken from the marinade, and brown in a saucepan. Meanwhile, fry up the onions (chopped into largeish pieces) in another pan. Once the chicken is browned, add the remainder of the marinade. Once the onions are translucent and starting to brown, add to the chicken.

Cook for a minute.

Grate the ginger and add.

Add the carrots (chopped into rounds) and the pepper (chopped into 1/2" squares), and cook for another minute.

Add the mushrooms and the marinade they are in. Cook for a while, until the sauce is pretty much gone.

Start to boil a pan for the noodles. Once the noodles are in the pan, thicken the sauce if needed with the cornflour.

Serves 2.