Teriyaki Prawn Stir Fry Recipe Instructions


  • Vegetable oil spay
  • 1 red onion, thinly sliced
  • 4 spring onions, roughly chopped
  • 2 garlic cloves, crushed or finely grated
  • 5cm piece ginger, peeled and finely chopped
  • 2 peppers, seeded and finely sliced
  • ½ small head broccoli, cut into small florets, and stalk sliced thinly
  • 400g cooked king prawns
  • 2 carrots, peeled then peeled into strips
  • 160g frozen peas
  • 2 tbsp teriyaki sauce
  • 1 tbsp chilli sauce
  • 2 x 250g microwaveable brown basmati rice
  • 1 lime, zested and juiced
  • 15g roasted unsalted peanuts, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
400 per serving
20% %GDA
6g per serving
8% %GDA
2g per serving
8% %GDA
15g per serving
17% %GDA
1.40g per serving
23% %GDA


  1. First of all, make sure that you chop up all the veg so that it’s ready to go before you start cooking. Set a kettle to boil.

  2. Heat a large wok until hot. Spray the vegetable oil then add the red onion and stir fry for 2 minutes until just softened.

  3. Add the spring onions, garlic and ginger and stir-fry for 1 minute, then add the red peppers and stir-fry for 2 minutes.

  4. Add the broccoli and 200ml of boiling water and bring to a simmer. Cover with a lid and steam for 2 minutes.

  5. Stir in the prawns, carrots, peas, teriyaki and chilli sauces then cover with a lid ansd cook for another 2-3 minutes until hot through, stirring occasionally.

  6. Meanwhile, heat the basmati rice according to pack instructions in the microwave.

  7. Stir the lime zest and juice and scatter the peanuts over the top.

  8. Divide the rice between serving plates and top with the stir-fry.