Chicken Teriyaki

Chicken Teriyaki

 

Serves 1

 

1 chicken breast

half a leek

1 tbsp sake or dry sherry

1 tbsp mirin or marsala

1 dsp caster sugar

1 tbsp dark soy sauce

 

To garnish

radishes, cucumber, spring onion

 

To serve

either salad......or rice and veg (add 100 cals for the rice)

 

make 3 diagonal cuts in skin of chicken. heat a small frying pan over a high heat. add the chicken breasts, skin side down, and fry for 3 mins. turn over and fry for a further 4 mins. remove from pan and drain out the fat! in the now emtpy pan, bring the sake or sherry, mirin or masala, and sugar to the boil, stirring til sugar is dissolved. return chicken to pan and simmer for 2 mins. add soy sauce, bring back to boil, cover and cook on high heat for 6 mins, turning chicken occasionally, til sauce thickens.  dry-fry leek (chopped of course) for 3 mins til soft.     slice the chicken and fan it on plate. serve with leeks and garnish.  add a salad or rice and veg.