Teriyaki Chicken

Ingredients

For 2 portions

• 🍗 300g chicken breast (raw, boneless)
• 🥣 4 Tbsp teriyaki sauce
• 🍚 150g rice (dry)
• 🥦 200g broccoli
• 🥬 100g green cabbage
• 🌱 50g bean sprouts
• 🍞 50g dried breadcrumbs
• 🍳 1 medium egg
• 🌰 1 Tsp sesame seeds
• 🧅 20g spring onions
• 🏺 3 Tbsp sunflower oil

Method

1. Cook the rice according to packet instructions. Steam or boil the broccoli until just tender.
2. Season the chicken breasts, dip in beaten egg, then coat thoroughly in breadcrumbs. Heat oil in a pan and fry the chicken for 4–5 minutes on each side until golden and cooked through. Drain on kitchen paper and slice.
3. In the same pan, pour in the teriyaki sauce and let it bubble for 1–2 minutes until sticky. Return the sliced chicken and coat well.
4. For the salad: thinly shred the cabbage and mix with the bean sprouts.
5. Serve the teriyaki chicken over or beside the rice, with broccoli and the cabbage salad. Sprinkle with sesame seeds and sliced spring onions.