Chicken teriyaki with wild rice and oriental salad.

Name: chicken teriyaki with wild rice and oriental salad.
Cook time: 40 min
Total time: 130 min
Yield: 3
Ingredients: 1,5 dl teriyaki marinade bottle `250 ml; 3 chicken fillets `approx. 125 g each; 400 g green beans; 5 tablespoons sunflower oil; 1 tablespoon lemon juice; (freshly ground) black pepper; 1 tray bean sprouts 125 g; 200 g rice wild and white; 3 tablespoons seroendeng jar `100 g

A tasty recipe. The main course contains the following ingredients: poultry, teriyaki marinade (bottle `250 ml), chicken fillets (approx. 125 g each), green beans, sunflower oil, lemon juice, (freshly ground) black pepper, bean sprouts (125 g), rice (wild and white) and seroendeng (jar `100 g).

Ingredients

Directions

Place Teriyaki marinade (keep 1 tablespoon separate for dressing) in a bowl or deep plate and put in chicken fillets. Place the chicken dish in a refrigerator and marinate for at least 2 hours, halfway through.In between, clean green beans, wash and boil in about 10 minutes. In bowl, beat 3 tablespoons of oil, lemon juice, trapped Teriyaki marinade and pepper until dressing. Drizzle beans and tossing with bean sprouts. Let cool.
Boil for about 8 minutes in pan with plenty of boiling water, drain and leave for about 5 minutes. In the meantime, take chicken fillets from the marinade (store the marinade). Heat residual oil in frying pan and fry chicken around brown. Add marinade and let chicken cook over medium heat in about 10 minutes. Spread the split salad salad over three plates and add rice to it. Cut chicken fillets into oblique slices and lay them on rice. Rest of cooked chicken on chicken. Sprinkle with seroendeng.