John Myers
Chicken Teriyaki – Art
The perfect chicken teriyaki – art recipe with a picture and simple step-by-step instructions.
- 2 bag Rice
- 600 g Fresh chicken breast
- 1 piece Red peppers
- 1 piece Yellow peppers
- 1 piece Green peppers
- 150 ml Teriyaki sauce
- 150 ml Cream
- Margarine
- Salt
- Bring the water with a little salt to a boil in a large saucepan. Then add the rice in the boiling bag and cook for about 15-20 minutes.
- Wash the chicken breast and cut into bite-sized pieces. Wash and core the bell peppers and cut into slightly larger cubes.
- Let some margarine melt in a saucepan. Then add the chicken breast and fry lightly. Now add the pepper cubes and cook for a few more minutes. Add Nundie teriyaki sauce and bring to the boil briefly, then add the cream and let everything cook until it is firm to the bite.
- Now quench the rice under cold water and take it out of the cooking bag. Arrange the rice on plates and then spread the chicken breast with the sauce over it.
- BON APPETITE!
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