Teriyaki chicken with crispy rice salad
Difficulty
Low
Time
60 min
Author
Braun
Ingredients
Servings
4
For the teriyaki chicken
600 , alternative: tofu
6
1 , e.g. rapeseed oil
1
For the salad
500
1 , e.g. rapeseed oil
2
2
1
2
2
15
20
For the dressing
1
4
2
1
4
2
To serve
20
, as needed
10
4
Utensils
TD5030
Instructions
Step 1
For the chicken
Cut the chicken breasts into large pieces.
Step 2
Peel and finely chop the garlic.
Step 3
Mix the garlic, teriyaki sauce and oil together in a bowl.
Step 4
Place the chicken in the bowl, mix and cover with foil and leave to marinate for approx. 15 minutes.
Step 5
For the salad
Mix the cooked rice with the chilli, soy sauce and mirin.
Step 6
Wash the cucumbers, spring onions and herbs. Halve the cucumbers and slice in the MultiQuick 5 Pro Mini Food processor. Chop the spring onions and herbs one after the other in the MultiQuick 5 Mini Food processor.
Step 7
For the dressing
Peel and finely chop the garlic and ginger.
Step 8
Place the soy sauce, fish sauce, lime juice, brown sugar, chopped garlic and ginger in the MultiQuick 5 Pro beaker and mix with the whisk to make a dressing.
Step 9
Place the marinated chicken in one basket of the TwinCook 5 and cook on the chicken program at 200 °C for approx. 15 minutes. Turn the chicken halfway through. After cooking, brush the chicken pieces again with teriyaki sauce.
Step 10
Place the seasoned rice in the other basket of the TwinCook 5 and bake on the baking program at 200 °C for 25 minutes until crispy. Stir every 5 minutes through to make sure all the rice is crispy.
Step 11
As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.
Step 12
To serve
Separate the salad leaves, wash and dry them.
Step 13
Lay the salad leaves on a plate.
Step 14
Mix the crispy rice with the dressing, cucumber and herbs and place on the plates with the salad leaves.
Step 15
Add the chicken breast fillets, garnish with peanuts and sesame seeds and serve.