Teriyaki chicken with pickled ginger salad
2 teaspoon(s), level
Chicken breast, skinless, raw
Ben's Original Microwavable Wholegrain Rice
2 medium, peeled and sliced into ribbons
150 g, thinly sliced
Blue Dragon Sushi Ginger
2 tablespoon(s), plus 2 teaspoons of the pickling liquid
- Combine the teriyaki sauce and honey in a large bowl. Pour half into a small jug and set aside. Add the mini chicken breast fillets to the remaining mixture in the bowl and toss to coat.
- Heat half the oil in a large nonstick frying pan over a medium-high heat. Drain the chicken, reserving the marinade. Cook the mini chicken breast fillets for 2-3 minutes on each side, or until cooked through and no pink remains. Add the reserved marinade and cook, turning for 1 minute, or until the sauce is bubbling.
- Meanwhile, cook the rice according to the pack instructions. Combine the rice, carrots, mangetout, ginger, pickling liquid and remaining oil in large bowl. Slice the mini fillets in half and serve alongside the salad, with any remaining sauce drizzled over.