Chicory boat with teriyaki coriander chicken

Name: Chicory boat with teriyaki coriander chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Chicken filet; 2 Garlic cloves; 300 g Spring onions; 1-2 red chillies; 1 piston (approx. 160 g) Chicory; 2 TABLESPOONS Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp ground cilantro; 125 ml Teriyaki sauce; 7-10 Tbsp lemon balm and possibly chilli pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Chicken filet
2 Garlic cloves
300 g Spring onions
1-2 red chillies
1 piston (approx. 160 g) Chicory
2 TABLESPOONS Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp ground cilantro
125 ml Teriyaki sauce
7-10 Tbsp lemon balm and possibly chilli pepper

Directions

1
Wash the meat and dab dry. Peel garlic and cut into thin slices. Clean and wash spring onions and chilli and cut into rings. 8 of the
2
Clean and wash the inside of the chicory and cut into strips. Heat the oil in a pan, fry the meat in it, turning it well, add the garlic, spring onions, chicory strips and chilli, fry briefly.
3
Season with salt, pepper, sugar and coriander. Deglaze with Teriyaki sauce, bring to the boil, cover and simmer at low heat for 2-3 minutes. Spread into the chicory boats and garnish with lemon balm and possibly chilli pepper.