Teriyaki Chicken & Tempura Avocado on Cucumber & Carrot ‘Noodles’
A winner … and fun to eat!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 15 mins
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
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
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
4 spring onions, thinly sliced on the diagonal
4 baby radishes, thinly sliced
1–2 chillies, thinly sliced
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.