Teriyaki rice salad

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 23
Servings 4
Time

Ingredients

  • MARINADE
  • 60
    ml
    soy sauce
  • 30
    ml
    brown sugar
  • 25
    ml
    olive oil
  • 10
    ml
    grated root ginger
  • 2
    cloves garlic, crushed
  • 1
    lemon, juice
  • GINGER VINAIGRETTE
  • 25
    ml
    white wine vinegar
  • 10
    ml
    grated root ginger
  • 1
    clove garlic, crushed
  • 80
    ml
    olive oil
  • 15
    ml
    brown sugar
  • salt and freshly ground black pepper to taste
  • 6
    chicken breast fillets
  • 200
    g
    uncooked rice
  • 500
    ml
    chicken stock
  • 100
    g
    toasted cashew nuts
  • 30
    ml
    finely chopped fresh parsley
  • GARNISH
  • 5
    spring onions, cut into strips
  • 1
    sweet red pepper, seeded and cut into strips
  • 15
    snow peas, trimmed and blanched
 

Method

 
1. Mix all the marinade ingredients and marinate chicken breasts in refrigerator for 8 hours. 2. Mix all the vinaigrette ingredients and set aside. 3. Cook the rice in the stock, drain and stir in the vinaigrette, nuts and parsley. 4. Remove chicken from marinade and fry in a little oil for 3-4 minutes on each side. Allow to cool and slice into 2 cm strips. 5. Arrange rice and chicken slices on serving plate, garnish with spring onion, red pepper and snow peas. Serves 4 as a main course.
 

Read more on: starch
 

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