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Ingredients
- 400 g chicken breast fillet
- 3 tablespoons Teriyaki sauce
- 1 tablespoon soy sauce
- Juice of 1 orange
- ½ teaspoon cornstarch
- 2 tablespoons sunflower cooking oil
- 1 tablespoon sesame seeds
- 1 handful pea shoots
- 300 g basmati rice
- 2 red onions, sliced
- 50 ml apple cider vinegar
- 15 g brown sugar
- ½ teaspoon mustard seeds
- 5 whole allspice berries
Steps
- 1First, prepare the pickled onions. Dissolve the sugar and a pinch of salt in hot water. Add the apple cider vinegar and spices (mustard seeds, allspice), then remove from heat. Slice the red onion thinly, place it in a jar, and pour the lukewarm pickling liquid over it. Let it stand for at least 30 minutes before serving.
- 2Cut the chicken breast into smaller pieces and lightly salt them. Heat one tablespoon of oil in a pan and sauté the meat pieces.
- 3In a bowl, mix the teriyaki sauce, soy sauce, orange juice, and cornstarch. When the meat is cooked through, pour the sauce over it and cook on low heat until it thickens. Serve sprinkled with sesame seeds, with cooked rice, pickled onions, and garnished with fresh pea shoots.
