2 Chicken Breasts preferably on the bone
5 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp each of coconut palm sugar and Mirin
3 tbsp Clarified butter
Heat the butter in a frying pan until quite hot.
Season the chicken fillets and place skin side down onto hot pan.
Leave it to cook without touching and only turn over when golden and crispy.
Continue to cook on the other side until golden and crispy.
The timing varies according to the thickness of the chicken so use the temperature gauge if you are unsure.
Set aside to rest while making the teriyaki sauce.
Clean the pan with kitchen roll – place back on the heat and add the soy, sake, sugar and mirin.
Stir to combine and reduce to a syrup – don’t let it get too thick so add a tbsp or 2 of water if it looks like it is.
Place the chicken back in the pan, spoon the sauce over it to caramelise on both sides.
Serve with the Satay noodle salad below.
Satay Noodle Salad
This has loads of ingredients but very little process so its worth it!. It also keeps in the fridge and is great on the side with chicken or beef.
400gr vermicelli or medium egg or rice noodles (I don’t like the thick rice ones but that’s just a personal preference)
Choice of vegetables for stir frying – broccoli, peppers, shallots, baby corn, mangetout.
1 tablespoon good olive oil
1 tablespoon dark sesame oil
1 small onion diced
2 cloves garlic peeled and minced
1 1/2 teaspoons fresh ginger chopped finely
1/4 teaspoon chilli flakes
2 tablespoons good red wine vinegar
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
2 tablespoons soy sauce
1/4 cup light brown sugar
1/2 cup smooth peanut butter
1/4 cup ketchup
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent about 10 minutes.
Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool
Prepare the noodles by cooking them in boiling water and refreshing in cold water.
Drain and place in a bowl, cover with cling until needed.
Add 2 tbsp of rape seed oil to a hot heat pan and stir fry your choice of veg until al dente, season and remove from the pan.
Add the satay sauce to the noodles, using 2 large spoons, gently mix the noodles until they are fully coated and top with the stir fried vegetables.