Fruity Teriyaki Chicken Pan with Leek, Carrots and Peppers

Rinse off the chicken breast fillets, pat dry, remove tendons and fat. Cut into bite-sized cubes. Peel off the garlic cloves and chop finely. Put the meat and garlic in a bowl and mix with 3 tbsp teriyaki sauce. Cover and leave to steep in the refrigerator for at least 1-2 hours.

In the meantime, clean and wash the vegetables. Cut the leek and carrots into thin slices. Halve the peppers, divide into thin strips, dice the onion.

When the meat is cooked through, heat 2 tablespoons of sesame oil in a pan. As soon as the meat gets some color, add the onion cubes and fry until the onion is translucent, add 1 teaspoon Thai curry powder to the pan and sauté briefly. Take the meat out of the pan and set aside.

Heat the remaining sesame oil in the same pan and fry the leeks, carrots and peppers until the leeks start to soften. Deglaze with the hot vegetable stock, bring to the boil briefly, then reduce to medium heat. Add the chutney, apricot jam, honey, lime juice and the remaining teriyaki sauce. Season to taste with the spices and simmer for about 15 minutes. Mix some cornstarch with cold water and bind the sauce with it, bring to the boil briefly.

Halve the drained peach halves and cut into thin wedges. Briefly toast the sesame seeds in a pan without fat until the grains are lightly browned (goes relatively quickly, so always have a look at it).

Shortly before the end of the cooking time, add the meat and peaches to the pan and heat them up. Finally, season again to taste and serve on a plate with rice as a side dish. Garnish with sesame seeds and spring onion rings and serve.

Winter orange chutney