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Teriyaki Chicken with Orange and Ginger
With green pasta

Ingredients

500 g chicken breast fillet, diced
80 ml oil
150 ml soy sauce
125 ml dry sherry
2 clove(s) garlic, minced
1 tbsp brown sugar
2 tbsp freshly grated ginger
1 tbsp grated orange peel
400 g green pasta
  salt
portions

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 10 min Resting time: ca. 12 hrs / Grade of difficulty: easy / Calories per portion: n/a

In a bowl, mix together the oil, soy sauce, sherry, garlic, sugar, ginger and orange peel. Add the chicken, toss and marinate overnight.

Cook the pasta in salted water until al dente.

Heat a pan. Brush the chicken pieces with the remaining marinade and stir-fry until golden browned and crispy.

Drain the pasta and put into a bowl. Arrange the chicken on top of the pasta. Serve immediately.

Comments by other users


Saffy44

17/02/2013 13:01 o'clock

Helpful comment:

Do I read the recipe correctly? You are supposed to use cold marinade in which raw chicken has been marinated on top of hot chicken?
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attaboygirl

18/02/2013 04:18 o'clock

I gasped, then read it three times, you HAVE TO HEAT the sauce above 165 degrees to avoid the possiblity of illness.
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Heidi

18/02/2013 13:28 o'clock

Sorry, this was a mistake by me when proof reading and adjusting the recipe to the database. It's changed now.

Thank you both very much for being so observantly!

Kind regards
Heidi
part of the CU team
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attaboygirl

18/02/2013 13:53 o'clock

I thought it must be a oversight, then I thought of my ex-husband trying to cook something, he would of followed it exactly...LOL!
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Saffy44

18/02/2013 18:26 o'clock

Thanks Heidi, I was just worrying about salmonella or whatever it is you get from raw and cooked chicken, or is it ecoli....but now its sorted I shall be trying it soon.
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