Chicken Teriyaki with Mini Pak Choi
25 - 35 minutes
2 - 4 people
1 pack of chicken breasts (3 to 4 around 450 g in weight)
1 pack of mini Pak Choi
4 dessert spoons of Tamari sauce
2 dessert spoons brown sugar
4 teaspoons of Mirin
2 teaspoons of freshly squeezed lemon juice
A couple of twists each of salt and pepper
1 teaspoon arrowroot powder
Begin by pre-heating your oven to 180 degree Celsius then prepare the chicken breasts by removing any fat or sinew and soring the flesh on the top of each breast 4 to 5 times. Now prepare the sauce by taking a small saucepan and adding the Tamari, Mirin and freshly squeezed lemon juice. Gently heat and when the sauce begins to steam, add the sugar and stir until it is absorbed. Sieve one teaspoon of arrowroot powder into the sauce while stirring constantly with a whisk and continue to stir until the sauce thickens then remove from the heat and allow to cool slightly.
Prepare a baking tray with a sheet of baking paper and place the chicken breasts on this. Pour one dessert spoon of the sauce over each breast, spreading as evenly as possible, then cook in the oven for 18 minutes. After this time, remove from the oven and leave to stand while the mini Pak Choi steam for 6 minutes, at this point re-heat the sauce as it will become solid when cool. After 5 minutes, slice the breasts, add a twist or two of salt and pepper to the slices and arrange on plates around some rice then add the Pak Choi when finished steaming and top with the remaining sauce.