Chicken Teriyaki Medallion’s with Cucumber and Chilli Dipping Sauce

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Prep time: 5 mins  |  Cook Time: 10 mins  |  Portion: Sharing

Ingredients

• 30 Ingham Teriyaki Chicken Breast Medallions
• 125ml  rice vinegar
• 125ml  water
• 100g  caster sugar
• 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
• 1 fresh long red chilli, halved, deseeded, finely chopped
• Coriander leaves to garnish

Method

1. To make the dipping sauce, combine the vinegar, water and sugar in a medium saucepan over low heat. Cook, stirring for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl. Add the cucumber and chilli and combine. Cover and place in the fridge for 1 hour to chill.
2. Heat Teriyaki Chicken Breast Medallions as per instructions
3. Arrange the Teriyaki Chicken Breast Medallions on a serving platter and serve with dipping sauce with toothpicks.

13^th November 2018