Quick and easy scrump­tious chicken

Kapi-Mana News - - FRONT PAGE -

4 ta­ble­spoons soy sauce 1 ta­ble­spoon honey 1 ta­ble­spoon rice wine vine­gar

To serve

1 pack nori sheets (store bought, ex­am­ple ceres)

Re­main­ing teriyaki sauce Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray (with a lip) with bak­ing pa­per.

Com­bine rice, wa­ter, rice wine vine­gar and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 15 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 8min­utes. Do not lift lid dur­ing cook­ing.

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. Bake chicken for 5-10 min­utes (de­pend­ing on thick­ness), un­til cooked through. Cover to rest then slice thickly.

In a large bowl, com­bine honey (if us­ing) with sec­ond mea­sure of teriyaki sauce and rice wine vine­gar. Thinly slice sil­ver­beet and cap­sicum; thinly 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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