Quick and easy scrump­tious chicken

Piako Post - - 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. 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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