Sesame nuggets on a fruity salad

Name: Sesame nuggets on a fruity salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 500 g); 3 TABLESPOONS Teriyaki marinade; 7-10 Tbsp or soy sauce; 300 g Whole milk yoghurt; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 collar Spring onions; 1 Rocket salad; 2 Nectarines or peaches; 250 g small mushrooms; 2-3 TABLESPOONS Cornstarch; 4-5 Tbsp Sesame (40-50 g)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 500 g)
3 TABLESPOONS Teriyaki marinade
7-10 Tbsp or soy sauce
300 g Whole milk yoghurt
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 collar Spring onions
1 Rocket salad
2 Nectarines or peaches
250 g small mushrooms
2-3 TABLESPOONS Cornstarch
4-5 Tbsp Sesame (40-50 g)

Directions

1
Wash the fillets, dab dry and cut into thick strips. Cover and marinate in the Teriyaki marinade for about 30 minutes. Turn from time to time
2
Mix yoghurt and olive oil. Season to taste with salt, pepper and sugar. Clean and wash spring onions and cut into fine rings. Clean, wash and cut the salad into strips. Wash and halve the nectarines and cut into slices
3
Clean, wash and halve the mushrooms. Fry them vigorously in 1 tbsp. hot oil in a coated pan. Drain the meat. First turn lightly in starch, then in sesame. Press on a little bit. Season mushrooms with salt and pepper, remove
4
Heat 2 tablespoons of oil in the frying fat. Fry the nuggets in it for about 5 minutes until crispy. Mix mushrooms, nectarines, spring onions and salad. Arrange the chicken nuggets on top and pour the yoghurt sauce over them