Takes 15 minutes
For the sauce:
Preheat the oven to 200C (fan). In a small bowl, combine the ingredients for the sauce. If using dry rice noodles, prepare your rice noodles according to the packet instructions.
Spread the cornflour out onto a large dinner plate, add the chopped chicken, then roll around until well-coated. Set aside
In a large wok, add 1 tbsp of garlic infused oil and place over a high heat. Add the red pepper and stir fry until lightly browned in places. Remove from the pan and transfer to a small plate.
Next, add the remaining 2 tbsp of garlic-infused oil and place over a high heat. Once heated, add the coated chicken and stir fry until lightly golden, then add the sauce mixture - it should sizzle excitedly.
Allow to reduce until thick and sticky, then add your rice noodles, followed by your red pepper. Stir fry until everything is well coated, then add the beansprouts and stir fry for a further 2 minutes.
Top with the spring onion greens and serve.
Tips: I find that rice noodles that also have a little tapioca starch in them are the best, as they don’t break anywhere as easily as vermicelli.
Be sure to take snaps of your 15-minute sticky teriyaki stir-fry, tagging both @thebigfeastival and @beckyexcel
Credit: ‘How to Plan Anything Gluten Free’ by Becky Excell