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Ponzu marinated tenderloin with grilled gem lettuce and noodles

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Teriyaki salmon with Ponzu marinated spring onions

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Vegetable salad with vinegar dressing and Ponzu sauce

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Roasted tuna steaks with sesame seed

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Marinated Chicken breast, warm pearl couscous and butternut salad, feta, herbs and pomegranate

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Fennel, edamame and walnut salad with Ponzu dressing, basil and dill

Teriyaki pulled pork with griddled pineapple and pickled red onion

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Pork belly BBQ teriyaki sauce with coleslaw and fries

Marinated chicken thighs baked with cashews and peppers

Baked chicken teriyaki burritos

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Salmon Fillet with Teriyaki Sesame Sauce

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Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce

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Savoy Rolls with Tomato and Gingerbread Sauce

Red Cabbage Rolls with Dijon Mustard Sauce

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kikkoman

Teriyaki chicken with a colourful salad

Ingredients for 4 portions Per portion: 1376 kJ / 329 kcal
For the chicken: 4 chicken breasts, with skin on 6 tbsp Kikkoman Teriyaki Marinade & Sauce 2 tbsp sunflower oil For the salad: Lettuce leaves, shredded 1 orange pepper, deseeded and thinly sliced 6 radishes, thinly sliced 8 cherry tomatoes, halved ¼ cucumber, thinly sliced Dressing: 2 tbsp rice vinegar 2 tbsp Kikkoman Soy Sauce 1 tbsp honey 2 tbsp sunflower oil

Ingredients for 4 portions

Per portion: 1376 kJ / 329 kcal

For the chicken:

4 chicken breasts, with skin on
6 tbsp Kikkoman Teriyaki Marinade & Sauce
2 tbsp sunflower oil

For the salad:

Lettuce leaves, shredded
1 orange pepper, deseeded and thinly sliced
6 radishes, thinly sliced
8 cherry tomatoes, halved
¼ cucumber, thinly sliced

Dressing:

2 tbsp rice vinegar
2 tbsp Kikkoman Soy Sauce
1 tbsp honey
2 tbsp sunflower oil

Preparation

Preparation time: 10 mins

For the chicken, using a sharp knife, slice the breasts across at 1cm (½in) intervals without cutting all the way through them.

Place the chicken breasts side by side in a shallow dish and pour over the Kikkoman Teriyaki Marinade and Sauce, making sure the chicken is well coated on both sides. Cover with cling film and leave in the fridge to marinate overnight.

Heat the oil in a large, heavy frying pan. Lift the chicken breasts from the dish and place in the pan, skin side down. Cook over medium heat for 5 minutes until the skin is browned.

Lower the heat, turn the chicken breasts over and pour in any sauce left in the dish.

Cover the pan and cook for 10 minutes and then uncover it and cook for a further 5 minutes or until the chicken is done and the sauce has caramelised.

For the salad, divide the ingredients between four serving plates. Whisk the dressing ingredients together and spoon over the salad.

Cut the chicken breasts into slices and serve alongside the salad.

There is a video with this recipe!