Teriyaki chicken and coleslaw
( SERVES 4 )
New Zealanders love chicken! And because New World stores are owned by locals, we can stock the products that our communities love and ask for – like a wide range of free-range, organic and even meat-free chicken!
|2 Tbsp||Soft brown sugar|
|5 Tbsp||Cooking sake|
|5 Tbsp||Light soy sauce|
|4||Free-range boned & skinned chicken thighs|
|1 serving||Plain flour, for dusting|
|1 dash||Sunflower oil|
|1 Tbsp||Black sesame seeds|
- Place the sugar, mirin, sake and soy sauce in a small saucepan and place over low heat until the sugar dissolves. Bring up to a boil, then remove from the heat and set aside.
- Score the chicken on both sides in a criss-cross pattern. Cover the chicken with baking paper and using a meat mallet or a small saucepan, flatten the chicken a little. Dust chicken with flour.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 6 minutes, turning once or until the chicken is cooked through. Add the sauce and allow it to boil up. Remove from the heat.
- To make the coleslaw, mix together the cabbage and mayonnaise and season.
- To serve, slice the chicken and sprinkle with the sesame seeds. Serve with cooked rice and the coleslaw.
See more of Kathy's simple dinner recipes