Fried Brussels sprouts with marinated chicken breast

Name: Fried Brussels sprouts with marinated chicken breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken breasts (with skin, on bone; approx. 300 g each) or 4 chicken fillets (approx. 150 g each); 100 ml Teriyaki sauce; 800 g Brussels sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 80 g Cashew nuts; 100 ml clear chicken stock (instant); 50 g Apricot Jam; 1 TEASPOON Sambal Oelek; 2 TABLESPOONS dark sesame oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken breasts (with skin, on bone; approx. 300 g each) or 4 chicken fillets (approx. 150 g each)
100 ml Teriyaki sauce
800 g Brussels sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
80 g Cashew nuts
100 ml clear chicken stock (instant)
50 g Apricot Jam
1 TEASPOON Sambal Oelek
2 TABLESPOONS dark sesame oil

Directions

1
Remove the meat of the chicken breasts with skin from the bone and marinate in the teriyaki sauce for about 3 hours. Clean and wash the Brussels sprouts and cook in boiling salted water for about 6 minutes. Take them out and rinse with cold water and let them drip off. Dab chicken breasts and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat in it over medium heat for 6-8 minutes while turning. In the meantime, heat the remaining oil in a pan and stir-fry the Brussels sprouts for about 5 minutes. Season with salt and pepper.
2
Add the cashews about 1 minute before the end of the frying time. Remove chicken breasts from the pan and keep warm. Dissolve the roast with chicken soup. Stir in 3 tablespoons of teriyaki sauce, jam, sambal oelek and sesame oil. Cut the chicken meat open, arrange on plates with the Brussels sprouts and the sauce. Serve with rice