Chicken Teriyaki Medallion’s with Cucumber and Chilli Dipping Sauce
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Prep time: 5 mins | Cook Time: 10 mins | Portion: Sharing
Ingredients
- 30 Ingham Teriyaki Chicken Breast Medallions
- 125ml rice vinegar
- 125ml water
- 100g caster sugar
- 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
- 1 fresh long red chilli, halved, deseeded, finely chopped
- Coriander leaves to garnish
Method
- To make the dipping sauce, combine the vinegar, water and sugar in a medium saucepan over low heat. Cook, stirring for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl. Add the cucumber and chilli and combine. Cover and place in the fridge for 1 hour to chill.
- Heat Teriyaki Chicken Breast Medallions as per instructions
- Arrange the Teriyaki Chicken Breast Medallions on a serving platter and serve with dipping sauce with toothpicks.
13th November 2018
