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Teriyaki chicken with ginger mash

Teriyaki Chicken with Ginger MashRecipes+
4
15M
15M
30M

Ingredients

Method

1.Place chicken, soy sauce, mirin and sugar in a medium bowl; toss to coat. Cover with plastic food wrap and chill for 15 minutes (longer if time permits).
2.Drain chicken from marinade; reserve marinade. Heat a large frying pan over moderately high heat. Add chicken; cook for 4 minutes. Turn; add reserved marinade, cook for 5-7 minutes more or until chicken is cooked. Slice thickly.
3.Meanwhile, place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender.
4.Drain; return to pan. Add butter, milk and ginger. Mash until smooth. Stir in 2/3 of the onion. Season with salt.
5.Spoon mash onto plates. Top with chicken. Drizzle with pan juices, then sprinkle with remaining onion. Serve at once with steamed beans.

For a milder ginger flavour, add a 4cm piece of peeled ginger to water when boiling potato; discard before mashing. Mirin seasoning is in the Asian foods aisle.

Note

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