4 tablespoons, level
Light Soy Sauce
Chicken breast, skinless, raw
Calorie controlled cooking spray
1¼ inch slice(s)
- In a shallow dish, mix together the teriyaki marinade, soy sauce and sesame oil. Add the chicken and stir until coated, then cover and put in the fridge to marinate for 30 minutes.
- Meanwhile, put the sesame seeds in a dry wok or nonstick frying pan and dry fry for about 3 minutes over a medium heat, shaking the pan occasionally, until light golden. Tip the seeds into a small bowl and set aside.
- Remove the chicken from the marinade (reserving the marinade for later) and mist with cooking spray. Put in the pan and stir-fry for 5-6 minutes until light golden all over. Remove from the pan and set aside.
- Mist the pan with cooking spray and stir-fry the asparagus for 3 minutes, then add the ginger, chicken and the reserved marinade. Stir-fry for a further 1-2 minutes until the sauce has reduced and thickened. Serve sprinkled with the toasted sesame seeds and spring onions.