Cook the rice according to the instructions on the packet.
Cut the chicken breast into 2 cm pieces. Cut the pepper into strips and the spring onion into 2 cm pieces.
Heat the oil in the wok and stir-fry the chicken over a high heat for about 4 minutes until golden brown.
Add the peppers and mangetout and stir-fry for approx. 3 minutes. Add the spring onion, bean sprouts and teriyaki sauce and stir-fry for another 1 minute. Serve with the rice.
Tip: In the last minute, add 2 tablespoons of sesame seeds or 3 tablespoons of peanuts or cashew nuts for a crunchy touch.
