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

Name: Teriyaki Chicken and Tempura Avocado on Cucumber and Carrot ‘Noodles’
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breast fillets; Marinade; 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

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

Author: Carey Boucher-Erasmus
Prep Time: 25
Cook Time: 15
Total Time: 40 minutes
Yield: 4
Category: Chicken & Poultry

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Description

Asian flavours producing a delicious and easy meal.

Ingredients

4 chicken breast fillets
Marinade
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

Instructions

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.

Carey Boucher-Erasmus

Carey has 10 years of extensive experience in the food industry. She is a freelance food consultant and has a popular blog called 'Bits of Carey'. Carey has been developing recipes, as well as doing the styling and photography for her regular feature, Midweek Meals in Crush since 2011. She has also written features for Food24 for a long time. Carey's food style is simple, fresh and unpretentious with a real ?eat me now? factor. Her favourite ingredients are fresh herbs, lemon, butter and bacon.