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Japanese-style chicken

updated

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Ingredients for 2 servings:

  • 400 g chicken breast fillet(s)
  • 4 tbsp soy sauce
  • 1 tbsp maple syrup, alternatively sugar
  • 4 tbsp dry sherry
  • 3 tbsp oil, neutral
  • 50 g cashew nuts
  • chives
  • 1 cup rice
  • 1 tsp curry powder
  • 1 tsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with curry rice

Pierce the fillets several times with a fork. Mix together the syrup, soy sauce, and sherry. Heat the oil in a pan and sear the fillets for about 3 minutes on each side. Drain the oil, add the soy sauce, and cover the pan tightly. Simmer over low heat for about 10 minutes, turning the meat once. The sauce will be almost completely absorbed. In the meantime, cook the rice according to the instructions. Remove the meat from the pan and cut diagonally into 1 cm thick slices. Drain the rice and mix with the butter and curry powder. Place both on plates. Pour the remaining sauce over the meat and sprinkle with cashew nuts and chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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