Name: Teriyaki rice salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 60.00 ml soy sauce; 30.00 ml brown sugar; 25.00 ml fresh chillies 573; 10.00 ml fresh ginger grated; 2.00 garlic cloves, crushed; 1.00 lemon juice; 25.00 ml vinegar white wine; 10.00 ml fresh ginger grated; 1.00 garlic cloves, crushed; 80.00 ml fresh chillies 573; 15.00 ml brown sugar; salt and freshly ground black pepper to taste; 6.00 chicken breast fillets; 200.00 g rice uncooked; 500.00 ml stock chicken; 100.00 g cashew nuts toasted; 30.00 ml fresh parsley finely chopped; garnish garnish; 5.00 spring onions cut into strips; 1.00 red pepper seeded and cut into strips; 15.00 mangetout trimmed, blanched

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Ingredients (21)

MARINADE

60.00 ml	soy sauce
30.00 ml	brown sugar
25.00 ml	fresh chillies — 573
10.00 ml	fresh ginger — grated
2.00	garlic — cloves, crushed
1.00	lemon juice

GINGER VINAIGRETTE

25.00 ml	vinegar — white wine
10.00 ml	fresh ginger — grated
1.00	garlic — cloves, crushed
80.00 ml	fresh chillies — 573
15.00 ml	brown sugar
	salt and freshly ground black pepper — to taste
6.00	chicken breast fillets
200.00 g	rice — uncooked
500.00 ml	stock — chicken
100.00 g	cashew nuts — toasted
30.00 ml	fresh parsley — finely chopped
	garnish — garnish
5.00	spring onions — cut into strips
1.00	red pepper — seeded and cut into strips
15.00	mangetout — trimmed, blanched

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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.