Teriyaki Chicken with Toasted Sesame on Rice
Cook the rice in salted water according to the instructions on the pack and keep warm. Trim and wash the leek, cut diagonally across into approx. 1 cm thick slices and fry in 1 tsp. hot oil.
Wash the chicken breast, dab it dry and then cut it into approx. 7-8 mm thick slices. Dust with flour and fry in the remaining hot oil for approx. 2-3 minutes on each side. Add the teriyaki sauce and continue cooking for around 1 minute to glaze.
Cut the sheet of nori into fine strips. Put the rice into bowls, arrange the leeks and chicken on top, drizzle with the frying juices and garnish with the nori strips before serving.
Recipe as PDF
Thank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!