Teriyaki-Glazed Chicken and Kiwifruit
Serves: 4
Ingredients
- 2 whole chicken breasts, skinned and boned
- 1 clove garlic, crushed
- ½ teaspoon sugar
- ½ teaspoon grated root ginger
- ½ cup Japanese soy sauce
- ½ cup mirin (or dry sherry)
- 2 teaspoons sugar, extra
- 2 teaspoons cornflour (cornstarch)
- 4 ZESPRI® GREEN Kiwifruit, peeled and thickly sliced
Directions
1. Cut the chicken breasts in half to make 4 servings. Combine sugar, ginger, soy sauce and mirin. Marinate the chicken in this mixture for 30 minutes. Drain, but reserve the marinade
2. Grill or pan-fry the chicken for about 3 – 4 minutes each side, until cooked
3. Meanwhile, bring the marinade to the boil. Add the extra sugar and cornflour mixed to a paste with a little water. Stir, until it boils and becomes clear. Place the ZESPRI® GREEN Kiwifruit into the sauce to warm through for 30 seconds
4. Place the ZESPRI® GREEN Kiwifruit neatly on the chicken and spoon the sauce over the top. Serve immediately
Source
Jan Bilton, author of the New Zealand Kiwifruit Cookbook