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Nick's Chicken Teriyaki with salad
Nick’s children’s favourite summer salad dish.
For the chicken teriyaki
- 1 chicken breast of 150g Buy Now
- 1 tablespoon of mirin sake
- 1 tablespoon of light soy sauce
- 1 tablespoon of runny honey
- Juice of half lime (freshly squeezed)
- 3g each of chopped ginger, garlic & chilli
For the salad
- Handful of salad leaves
- Cherry tomato quartered
- Shredded carrot
- Red onion finely sliced
- Spring onion (green’s only)
- Finely sliced mango
- 3 or 4 pea shoots
For the dressing for salad
- 5ml fish sauce
- 5ml lime juice
- 5ml veg oil
- 1g sugar
Defrost the chicken overnight and don’t forget to put cloth on tray.
Finely chop ginger, garlic, chilli and prep for salad.
Remove chicken breast from packaging and pat dry then finely slice.
Heat pan and add tablespoon of veg oil. Then stir fry chicken for 4mins and add chopped ginger, garlic and chilli.
Cook for 2 mins and add mirin sake, soy, lime and honey. Then reduce thickness until sticky for around 5-7mins.
Nick’s Tip – Ensure you reduce the teriyaki mix until thick and clingy to chicken.
Mix salad and dressing.
Lay on plate and place teriyaki chicken on top. Garnish with pea shoots and coriander.