Rate this recipe

teriyaki chicken recipe

Teriyaki Chicken and Tempura Avocado on Cucumber and Carrot ‘Noodles’


Asian flavours producing a delicious and easy meal.

  • Serves: 4 |
    4 servings
  • Yields: 10 |
  • Rating:

  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 15 mins
Crush Mag Online Crush Mag Online

4 chicken breast fillets


¼ C (60 ml) teriyaki sauce

½ tsp (2.5 ml) garlic and ginger paste

juice of 1 lime

2 tsp (10 ml) vegetable oil

2 Tbsp (30 ml) finely chopped coriander

Dressing/dipping sauce

¼ C (60 ml) sweet thick soy sauce

3 Tbsp (45 ml) teriyaki sauce

2 Tbsp (30 ml) soy sauce

juice and zest of 1 lime

1 tsp (5 ml) garlic and ginger paste

1 chilli, seeded and chopped

3 Tbsp (45 ml) finely chopped coriander

Tempura avocado

1 large or 2 small avocado pears, peeled and cut into wedges

½ C (125 ml) cake flour, seasoned with salt

2 eggs, beaten

1½ C (375 ml) panko breadcrumbs (find at Asian stores)

oil, for deep-frying

Cucumber and carrot ‘noodles’

2–3 large carrots, peeled

1 large cucumber

For serving

4 spring onions, thinly sliced on the diagonal

4 baby radishes, thinly sliced

1–2 chillies, thinly sliced

fresh coriander

1 lime, cut into wedges

Preheat the oven to 200 °C.

Place the chicken in a shallow bowl with the marinade ingredients and marinate for 15–30 minutes while preparing the rest of the components.

Mix all the dressing ingredients together and keep to one side.

Dip the avocado wedges into the flour, then the egg and then coat generously with breadcrumbs.

Heat a griddle pan.

Sear both sides of the chicken fillets in the griddle pan and then transfer into the hot oven for 15 minutes. Cover with foil and rest for 5 minutes before slicing thinly.

Heat a medium saucepan with enough oil for deep-frying.

Fry the crumbed avocado wedges until golden and crispy and place on paper towel to absorb excess oil.

Use a julienne slicer to slice the carrots and cucumber down the length to create beautiful long strands (‘noodles’).

Serve the sliced chicken and crispy avocado on a bed of carrot and cucumber ‘noodles’.  Top with spring onions, radishes, sliced chillies and coriander and serve with fresh lime wedges. Drizzle with the dressing/dipping sauce or simply serve the sauce on the side.

Serve immediately.