Chicken and Bean Teriyaki Rice
- 2 skinless chicken breasts
- 2 ½ cups of cooked brown rice
- 2 carrots
- 1 onion
- 1 tsp sesame oil
- 1 ½ - 2 cups of broad bean (I like them podded steamed and double shelled)
- Fresh coriander and spring onions to garnish
- 1/3 cup soy sauce
- 1/3 c Japanese rice wine
- 2 cloves chopped garlic
- 1 tsp grated fresh ginger
- 2 tbsp brown sugar
To make the sauce heat all the ingredients together and simmer for 2 mins. Pour into a jug and set aside.
Dice the chicken and marinade in half of the teriyaki sauce for about 10 minutes while you prepare and dice the vegetables. Brown the chicken in a pan with the sesame oil. When cooked add in the vegetables, cooked rice and remaining sauce. Serve in bowls and garnish.
Creamy Zucchini and Chicken Pasta
- 375 g spaghetti
- 2 cloves garlic
- 350 gm chicken breast
- 6 small zucchini
- Finely grated rind of a lemon
- 3 spring onions
- 2 tablespoons Parmesan cheese
- ¼ light sour cream
Slice the chicken into thin slices and cook in a large fry pan with a little oil and the crushed garlic until lightly browned. Grate the zucchini or make zucchini noodles and add to the pan.
Cook the pasta, drain and then add this to the chicken while you prepare the sauce.
Combine the lemon rind, onions, sour cream and fresh herbs (optional). Gently stir this through the pasta. Season to taste and serve with an extra sprinkle of Parmesan and some fresh crusty bread.