Marinated Teriyaki & Ginger Chicken Breast
By Michelle Foster
Ingredients
4 Free range chicken breasts (if available)
250ml Kikkoman teriyaki marinade
1 ½ teaspoons fresh ginger, finely chopped
1 tablespoon fresh basil, finely sliced
Stir Fry Vegetables
canola oil cooking spray
1 medium brown onion, finely sliced
3 cloves garlic, crushed
8 shitake mushrooms, sliced
1 red capsicum, finely sliced
1 large green zucchini, finely sliced
1 large carrot, peeled & finely sliced
half a head of broccoli, cut in flowerets
¼ sugarloaf cabbage, cut into squares
4 shallots finely sliced
sesame seeds
½ packet of Japanese Somen noodles (Find them in the international section of your local supermarket)
Method
- Mix marinade, ginger and basil then add the chicken breasts and put in the fridge for half an hour to overnight time permitting.
- Remove the chicken breast from marinade and cook in a non stick fry pan or health grill on either side until cooked all the way through 4-5 min on each side.
- Heat a non-stick pan then spray with oil, add the onions and garlic then sauté for 3 minutes then add the mushrooms.
- Add the rest of the vegetables and stir fry for 2 minutes then cover with a lid so the veg will steam for 4 minutes.
- In a saucepan with boiling water add the Somen noodles and bring to the boil for 2 minutes, then drain and set aside.
- Remove the lid from the fry pan and keep stirring add a little marinade to the vegetables and let the marinade sauce reduce to coat the vegetables, sprinkle with sesame seeds.
- Then dish up noodles on your Carbohydrates section of your plate/s, chicken on your protein section of your plate and vegetables on the remainder of the plate.
- Serves 4.
