Lemon Teriyaki Chicken In A Bowl With Condiments

Pre-heat your oven to 200 Degrees Celsius.

For the Lemon Teriyaki Chicken:

• First, wipe the chicken dry with a paper towel. Season with a little salt and pepper. Set aside

For the Lemon Teriyaki Glaze:

• In a saucepan, squeeze in lemon juice.
• Add in soy sauce, castor sugar, chopped onion, garlic and let it reduce on low heat till you get a good thick glaze.

For the Mushrooms:

• Cut the Mushrooms diagonally and toss them in a pan.
• Season with salt and pepper.
• Cook till all water has evaporated from them.

For Lemon Mashed Potato:

• Get a pot of water on the heat and toss in peeled, chopped potatoes.
• Once soft, strain, and mash with cream, melted butter and milk till it has a nice airy texture.
• Zest some lemon in and mix. Lemon Mashed Potato done.

For the Green Beans:

• In a pot of salted boiling water, add in raw French beans.
• Blanch till al dente and shock in cold water.
• Get a pan on the heat and add in chopped garlic and onion.
• Put your French beans in and saute.
• Add abit if butter to give it a nice glossy finish. Green beans done.

To finish your Teriyaki Chicken, sear it in a very hot pan and lightly brush with your lemon teriyaki glaze. Get it in the oven till cooked through. Serve hot with your lemon mashed potato, green beans and mushrooms.

Enjoy!

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