Teriyaki glazed chicken

Name: Teriyaki glazed chicken
Cook time: 20 min
Yield: 2
Cuisine: East Asia

with miso quinoa slaw and sesame dressing

Ready in around 20 mins

RECIPE FACT:

We think of quinoa as a grain, but it’s technically a seed.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Finely slice the spring onion on the diagonal. Peel and grate the carrot then add to a salad bowl with the sliced red and green cabbage and half the spring onion. Remove the free-range chicken breasts from their packaging and pat dry with paper a towel. Cut the chicken into 1 cm slices.
2. TO PREPARE THE QUINOA:
Spray a non-stick frying pan with oil and place over a medium heat. Once hot, add the steamed miso quinoa, season with salt and pepper and cook for 2-3 mins until warmed through. Remove from the pan into the salad bowl with the vegetables. Just before serving, pour in the sesame dressing and toss to combine.
3. TO COOK THE CHICKEN:
Spray a non-stick frying pan with oil and place over a high heat. Once hot, add the chicken and cook for 2-3 mins on each side or until cooked through. Pour over the teriyaki sauce and cook for 30-60 secs.
TO SERVE:
Spoon the miso quinoa slaw into bowls. Top with teriyaki chicken and pour over any pan juices. Sprinkle with seeded togarashi and remaining spring onion.