Savoury sweet and sour chicken with naan bread, rice, and green beans. Baked in a teriyaki and rendang sauce. Serves 2 people, and is ready in under 40 minutes!
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Cut the chicken breasts into small cubes. Pour the teriyaki sauce to a deep dish and add the cubed chicken breast. Mix together and cover with cling film.
Place in the fridge to marinate for 10 to 15 minutes. Meanwhile, wash and clean the green beans. Bring a large saucepan of water to the boil, and cook the green beans until tender.
After 10 minutes, drain the green beans. Add 3 tablespoons of sunflower oil and the lemon juice to a bowl and season with salt and pepper.
Mix together to make a simple dressing for the lettuce. Preheat the oven to 200 degrees Celsius.
Cook the rice according to the instructions on the packet. Drain the rice and leave to cool for at least 5 minutes. In the meantime, make the sweet and sour sauce for the chicken.
Remove the chicken pieces from the fridge. Heat a dash of olive oil in a large frying pan and sauté the chicken in it until tender. Add the green beans and the entire bottle of rendang.
Turn down the heat and cook gently, stirring as needed. Place the 2 naan breads in the preheated oven and bake for just under 10 minutes. Add the bean sprouts to the pan.
Serve the sweet and sour chicken and naan bread with the salad + dressing. Season with a little ground black pepper. Enjoy your meal!
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