Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 port. Chicken breast fillet (s)
- 100 ml soy sauce, Japanese (Teriyaki)
- 750 g Brussels sprouts
- salt and pepper
- 50 g cashew nuts
- 1 tablespoon apricot jam
- Sambal Oelek
- oil
- Broth, grains
Print Recipe
Pin Recipe Instructions
- Marinate the chicken breast fillets in the teriyaki marinade for 3 hours. From time to time to turn.
- Clean and wash the Brussels sprouts. Stew in a little salted water for about 10 minutes.
- Remove the meat from the marinade, pat dry, keep the marinade. Heat 1 tablespoon of oil in a pan and fry the fillets for 5-6 minutes on each side. Season with salt and pepper. Take out of the pan and keep warm.
- Heat 1 tablespoon of oil in the pan and fry the Brussels sprouts in it for 5 minutes. Fry the cashew nuts for the last 2 minutes. Take out everything.
- Dissolve the roasting set with 250 ml water and the marinade, bring to the boil. Stir in the jam and sambal oelek. Possibly season with a little granular broth. Add the Brussels sprouts to the sauce. Cut the chicken breast fillet into slices and serve on top.
- Rice tastes good with it.
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