Chicken Teriyaki with Roast Brussels Sprouts

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Chicken Teriyaki with Roast Brussels Sprouts

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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