CHICKEN TERIYAKI WITH BEAN SPROUTS

Ingredients:

1/4	cup	cooking oil
150	grams	bean sprouts (toge), rinsed
1	pack (500 g)	MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, drained

Procedure:

In a pan, heat oil and sauté bean sprouts until almost tender. Set aside.
In the same pan, add remaining oil and pan-fry chicken teriyaki in batches until cooked through. Add back toge and cook for 1 minute. Serve immediately.

Makes 6 servings.

Tip/s:

Add carrot and/or onion leeks to further extend dish and add color.
Add sesame oil, salt and pepper if desired.

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