Teriyaki Chicken with Mango & Capsicum
Teriyaki Chicken with Mango & Capsicum

At a glance
Preparation time 15 minutes + 10 minutes marinating
Cooking time 10 minutes
Serves 4

500g (2 cups) Jalna Greek Yoghurt 
1/3 cup teriyaki sauce 
4 chicken breasts, halved horizontally
1 tablespoon oil
2 teaspoons cornflour
1 tablespoon each chopped chives & rosemary
1 mango, peeled and thickly sliced
1 red capsicum, seeded, thickly sliced

  • Combine yoghurt and teriyaki sauce.  Pour half over chicken breasts and marinate for 10 minutes or longer, if time permits.  
  • Heat oil in frypan or chargrill and cook chicken until golden and cooked through.  Remove from pan. Cook mango and capsicum. Remove from pan.
  • Whisk cornflour and 2 tablespoons reserved yoghurt sauce until smooth.  Combine with remaining sauce and herbs, reserving a few for garnish, and cook in pan over moderate heat until thickened. Add extra water if a thinner sauce is preferred.
  • Serve chicken drizzled with sauce and garnished with extra herbs.

Tip: Chicken can be substituted with fish or veal.

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