YOUR SOLIN GENERATED RECIPE
Pan-Seared Teriyaki Chicken with Crisp Baby Corn, Mangetout, and Silky Rice Noodles
Enjoy a colorful dinner featuring tender, pan-seared chicken breast glazed in a light teriyaki sauce, perfectly paired with crisp baby corn and mangetout. Served on a bed of silky rice noodles, this dish offers a harmonious blend of savory and subtly sweet flavors with a satisfying crunch and soft, delicate noodles.
INGREDIENTS
5 oz Chicken Breast
100 g Baby Corn
50 g Mangetout (Snow Peas)
1 oz Dry Rice Noodles
1 tbsp Teriyaki Sauce
PREPARATION
Begin by soaking or briefly boiling the dry rice noodles according to the package instructions until they are soft, then drain and set aside.
Pat the chicken breast dry and season lightly with salt and pepper if desired.
Heat a non-stick skillet over medium-high heat and add a small amount of oil. Sear the chicken breast for about 5-6 minutes on each side or until fully cooked and golden on the outside.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In the same skillet, add the baby corn and mangetout. Sauté for 2-3 minutes until they are crisp-tender.
Return the sliced chicken to the pan and drizzle the teriyaki sauce over it along with the vegetables, tossing gently to coat evenly.
To serve, place the softened rice noodles on a plate and top with the chicken and vegetable mixture. Optionally, drizzle any remaining sauce from the pan over the dish.