Teriyaki chicken with a colourful salad

Gomoku Yasai irini – Japanese-Style Braised Vegetables 355 of 632 Teriyaki Surf 'n' Turf with salsa

Kikkoman Sauces 628

Category 608

Ingredient 564

Videos 90

World Cuisines 195

Specials 583

Watch Video

Naturally Brewed Soy Sauce Teriyaki Marinade Main courses Poultry Vegetables Snacks Spring Summer Preparation time < 20 mins

Total time 10 mins

Preparation time: 10 mins

Nutrition facts (per portion): 1376 kJ / 328 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

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!