Quick and easy scrump­tious chicken

Clutha Leader - - FRONT PAGE -

Heat sesame oil in a large fry­pan on high heat. Pat chicken dry and sea­son. Cook for about 3 min­utes each side, un­til golden, but not cooked through.

Trans­fer to pre­pared tray and brush with first mea­sure of teriyaki sauce and sprin­kle with first mea­sure of sesame seeds. slice cab­bage un­til you have 5-6 cups worth; grate car­rots. Place all in bowl with teriyaki sauce/ vine­gar mix­ture and sec­ond mea­sure of sesame seeds. Toss slaw to com­bine and sea­son to taste. Tear nori sheets. Fluff up rice with a fork just be­fore serv­ing. To serve, di­vide Ja­panese rice, sesame slaw and teriyaki chicken be­tween bowls. Driz­zle over re­main­ing teriyaki sauce and gar­nish with nori sheets.

Now de­liv­er­ing to you! My Food Bag is ex­cited to now de­liver their fresh ingredients and de­li­cious recipes in your area. To find out more and ex­plore the range, head to my­food­bag.co.nz. Please note that they are un­able to de­liver to ru­ral ad­dresses.

Teriyaki chicken bowl - a meal full of flavours.

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