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Tomato salad with Ponzu dressing and soycrunch

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kikkoman

Risotto à la Teriyaki

Ingredients for 4 portions Per portion: 3897 kJ / 931 kcal
4 chicken breasts (150 g each) 6 tbsp. Kikkoman Teriyaki marinade & sauce 1 clove of garlic 6 tbsp. olive oil 400 g risotto rice lemon grass (1 piece of) 50 ml dry white wine 1 l strong stock 100 g mange-tout 2 medium carrots 1 small tin bamboo shoots (250 g) 100 g shiitake mushrooms 1 medium tin sweetcorn (425 g) 3 tbsp. grated Parmesan 2 tbsp. butter 3 tbsp. Kikkoman naturally brewed soy sauce pepper

Ingredients for 4 portions

Per portion: 3897 kJ / 931 kcal

4 chicken breasts (150 g each)
6 tbsp. Kikkoman Teriyaki marinade & sauce
1 clove of garlic
6 tbsp. olive oil
400 g risotto rice
lemon grass (1 piece of)
50 ml dry white wine
1 l strong stock
100 g mange-tout
2 medium carrots
1 small tin bamboo shoots (250 g)
100 g shiitake mushrooms
1 medium tin sweetcorn (425 g)
3 tbsp. grated Parmesan
2 tbsp. butter
3 tbsp. Kikkoman naturally brewed soy sauce
pepper

Preparation

Preparation time: 45 mins
Marinating time: 30 mins

Cut the prepared fillets into thin strips, place in a bowl with the Teriyaki marinade & sauce and marinate for about 30 minutes. Crush the garlic.

Heat 3 tbsp. of olive oil. Fry the garlic and rice until translucent. Cut the lemon grass into small pieces and add. Pour in the white wine and stock and cook for about 20 minutes.

Slice the carrots and cut the bamboo shoots into small pieces, halve the shiitake mushrooms. Heat the remaining olive oil in a pan, fry the chicken on all sides, add the prepared vegetables and sweetcorn and cook. Stir all ingredients together with the Parmesan and butter into the risotto. Season with soy sauce and pepper.