James Tanner cooks up a quick teriyaki chicken in the Lorraine kitchen.
4 skinless chicken breasts
250ml soy sauce
125ml Mirin (sweet Japanese rice wine)
4 cloves minced garlic
4 tbsp grated ginger
4 sliced spring onions
Good pinch of dried chilli flake
100g brown sugar
Zest and juice of 1 lime
(Splash of water to loosen the sauce when cooking)
2 heads of pac choi
1 tsp castor sugar
2 cloves minced garlic
1 packet of fresh egg noodle
1 tbsp toasted sesame seeds
1 tbsp sesame oil
Young coriander leaves to garnish
1. Pre heat a griddle pan or non stick frying pan to a medium heat.
2. Butterfly the chicken breasts then season and oil. Sear for one minute both sides on the pre heated char grill pan.
3. Add all the ingredients for the teriyaki, except the sliced spring onions, into a deep frying pan and gently bring to a simmer. Take the seared chicken breasts and lay into the hot teriyaki, cover with a lid, and poach the chicken for five minutes to cook through, (use a splash of water to loosen your teriyaki if the heat is to high and it thickens to much when cooking). Sprinkle over sliced spring onions.
4. Halve the pac choi and remove middle of roots. Blanch for three minutes in boiling water then drain, next add a dash of oil to a saucepan add the sugar and garlic and cook for 30 seconds, then add the drained pac choi and coat in the mixture to heat through.
5. Cook the noodles for approximately four minutes or stated packet instructions, drain and toss with sesame oil and seeds. Serve noodles in bowls with pac choi and top with chicken and teriyaki sauce.