Teriyaki chicken with brown rice and pickled ginger salad
7
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
In only 10 minutes you can have the classic foods and flavour of Japan on your dinner table. This deconstructed-sushi like dish has a rich teriyaki sauce whose sweetness is paired with the ginger in the rice salad.
Ingredients
Teriyaki sauce
¼ cup(s), (60ml)
Honey
2 tsp
Chicken tenderloin
500 g
Olive oil
1 tbs
Brown rice microwave packet
250 g
Carrot(s)
2 medium, cut into ribbons
Snow peas
150 g, thinly sliced
Pickled ginger
50 g, (2 tbs) plus 2 tsp pickled ginger brine
Instructions
1
Combine sauce and honey in a large bowl. Pour half into a small jug and set aside. Add chicken to remaining mixture in bowl and toss to coat.
2
Heat half the oil in a large non-stick frying pan over medium-high heat. Drain chicken, reserving marinade. Cook chicken for 2 minutes each side or until just cooked through. Add reserved marinade and cook, turning, for 1 minute or until mixture boils.
3
Meanwhile, cook rice following packet instructions. Combine rice, carrot, snow peas, ginger, brine and remaining oil in a large bowl. Drizzle chicken with remaining sauce mixture and serve with salad.
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