Teriyaki Chicken Potsu

Written by brian. Posted in Chicken.

Teriyaki Chicken Potsu

Serves 2
33 calories
1.9g saturated fat

2 boneless, skinless chicken breasts, about 200–250g (7–9oz) each
1 tbsp teriyaki sauce
1 tbsp groundnut oil

For the vegetables:
1 red pepper, cored, deseeded 
and sliced
1 carrot, sliced

100g (3½oz) mushrooms sliced
100g (3½oz) mangetout
1 head of pak choi, sliced

To finish:
1 quantity Ginger Teriyaki Sauce 
(see page 187)
250g (9oz) ready-cooked brown rice, 
or spelt or another grain

Potsu is itsu’s unique idea of a layered bowl of goodness – healthy rice or grains, protein, vegetables and a delicious sauce. It offers the ideal opportunity to choose whatever grain you like for the base from the great variety now available ready-cooked including brown rice, spelt and quinoa.

For the chicken:
1. Preheat the oven to 220°C (425°F), Gas Mark 7.
2. Put the chicken breasts on a roasting tray and sprinkle with the teriyaki sauce and oil, turning them over a couple of times to coat well. Roast for 12 minutes, or until cooked through, turning once halfway through.
3. Once cooked, remove from the oven and leave until cool enough to handle, then slice into strips.

For the vegetables:
4. While the chicken is roasting, steam the red pepper, carrot and mushrooms together for 3 minutes.
5. Add the mangetout and pak choi and steam for a further 2–3 minutes until all the vegetables are just tender but still with a little crunch.

To finish:
6. Make the ginger teriyaki sauce (see page 187).
7. Put the rice or grain into a small saucepan with about a tablespoon of water over a high heat, cover and warm through for 2 minutes, stirring at intervals.
8. Serve the rice or grain with the vegetables piled on top, covered with the chicken slices and the sauce poured over.

Book Name: Itsu
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