Summary

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

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Instructions

1. Marinate the chicken breast fillets in the teriyaki marinade for 3 hours. From time to time to turn.
2. Clean and wash the Brussels sprouts. Stew in a little salted water for about 10 minutes.
3. 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.
4. 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.
5. 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.
6. Rice tastes good with it.