A simplified recipe for teryaki chicken, served with egg-fried rice, so you can enjoy a quick supper full of Asian flavours.
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Ingredients
- 2 skinless free-range chicken breasts, lightly bashed with a rolling pin to flatten
- 3 tbsp teriyaki marinade (we like Kikkoman Teriyaki Marinade)
- 2 tbsp sesame oil
- 250g steamed basmati rice (we like Tilda)
- 4 spring onions, finely sliced
- 75g frozen petit pois, defrosted
- 50g roasted peppers in oil, drained and chopped
- 1 tbsp soy sauce
- 1 large free-range egg, beaten
- Lime wedges to serve
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Method
- Place the chicken breasts in a bowl and coat in the teriyaki marinade and 1 tbsp of the sesame oil. Cover and leave in the fridge for 20 minutes or longer if possible.
- Heat a wok with the remaining sesame oil over a high heat and add the rice. Stir-fry for 4 minutes, then add the spring onions, petit pois, chopped peppers and soy sauce. Heat through for a couple of minutes, then add the egg, stirring quickly until the egg is cooked and scrambled through the rice.
- Meanwhile, heat a griddle over a high heat, then cook the chicken breasts for 3-4 minutes on each side or until cooked through. Serve with the egg-fried rice and lime wedges, for squeezing over.
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Reviews
I made this last night, a lovely simple version of an old classic, we would definitively make it again. I don’t think it needs roasted peppers from a jar, works just as well with some frozen chopped peppers added to the rice or fresh peppers.
Some nutritional information would be helpful here
Hi there – we apologise that the nutritional information is not available for this recipe. This recipe is from an old feature in our August 2010 issue and unfortunately no nutritional data was included. Thanks for getting in touch. Ellie
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