Clean, wash and cut the vegetables into strips. Peel and finely chop onion and garlic. Wash the meat, dab dry. Heat 1 tablespoon of oil in a wok or frying pan. Fry the meat for 3-4 minutes on each side.
Season with salt and pepper. Take it out.
Fry the vegetables, onion and garlic in the cooking fat for 2 minutes, stirring continuously. Add Teriyaki sauce, bring to the boil and cook for 3-4 minutes.
Wash the coriander, shake dry and chop coarsely. Tear chicken fillets with a fork into strips or cut into small pieces. Add to vegetables with coriander. Beat the eggs, pour over the mixture, mix everything and let it set.
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Lubricate 10 wells of a muffin tray (12 wells). Cut dough sheets into thirds, brush with a little oil. Place 3 pastry sheets overlapping in each trough.
Spread the vegetable mixture in it. Bake in a hot oven for 12-15 minutes. Sweet-sour Asian sauce tastes good with it.