Excellent quality, delicious taste, superb consistency – some of the best I’ve ever hadMore About Nick Nairn
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.