Teriyaki chicken Recipe

Name: Teriyaki chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Chicken breast; 60 mL (4 tablespoon) White rice; 1 Carrots; 1 chive; 30 mL (2 tablespoon) Ginger; 30 mL (2 tablespoon) rice vinegar; 45 mL (3 tablespoon) Sugar; 0.5 Black radish; 60 mL (¼ cup) Soy sauce; 30 mL (2 tablespoon) liquid honey; 30 mL (2 tablespoon) Sunflower oil; 1 pinch Salt; 1 pinch Pepper

Ingredients

100 g Chicken breast
60 mL (4 tablespoon) White rice
1 Carrots
1 chive
30 mL (2 tablespoon) Ginger
30 mL (2 tablespoon) rice vinegar
45 mL (3 tablespoon) Sugar
0.5 Black radish
60 mL (¼ cup) Soy sauce
30 mL (2 tablespoon) liquid honey
30 mL (2 tablespoon) Sunflower oil
1 pinch Salt
1 pinch Pepper

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 1

Instructions

Peel and grate the carrot and the black radish.
In a salad bowl, season them with 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and add salt and pepper. Set aside.
Peel and slice the ginger.
Wash, peel and cut the green onion.
Cut the chicken into fine slices, add pepper.
Cook the rice in a large volume of salted boiling water according to the package instructions. Drain. Keep warm.
In the meantime, mix the soy sauce and honey in a saucepan, cook for 5 minutes over medium heat, then add the ginger. Remove from the heat and set aside.
Heat the sunflower oil in a frying pan over medium heat and stir-fry the chicken for 3 minutes on one side.
Turn the pieces and brown for 3 more minutes.
Reduce the heat to medium heat and pour the sauce over the chicken.
Cook for 3 minutes, while turning the chicken regularly.
Put the chicken on a board and cut it into 1 cm strips.
Reduce the sauce for another 3 minutes over medium heat until thickened.
Top the chicken with the sauce and sprinkle with green onion.
Serve the teriyaki chicken hot, along with the rice and the grated carrot and black radish salad.