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Teriyaki Chicken

Ingredients for 10 portions

Per portion: 914 kJ / 218 kcal

  • 5 chicken breast fillets
  • Approx. 100 ml Kikkoman Teriyaki Marinade (10 % of the chicken weight)
  • 50 g medium hot mustard
  • 4 tbsp. raspberry vinegar
  • 4 tbsp. olive oil
  • Sugar
  • Salt and freshly ground pepper
  • 30 different tomatoes (e.g. red, yellow, green and cherry)
  • A handful of rocket leaves


Preparation time: 14h

Dab the chicken breast dry. Slice it lengthways, fold it open and use a tenderizer to flatten it. Put the chicken and Teriyaki Marinade in a freezer bag, seal it so that it is airtight and place in the fridge to marinate overnight.

Remove the chicken from the marinade. Dab it dry and roll it up. Wrap the chicken in cling film and twist the ends firmly (like a wrapped sweet). Cook in the cling film, in a cooking pot, in a covered water bath at 75 °C for approx. 60 minutes. 

Combine the vinegar, oil and 2 tbsp. water. Season with sugar, salt and pepper.
Wash the tomatoes. Remove the tops and slice thinly, arrange on plates and drizzle the dressing over them. Thoroughly wash the rocket. Cut the chicken into slices. Place the chicken and rocket on top of the tomatoes, garnish with mustard and serve.