• 2 chicken breasts
  • 2 tablespoons of soy sauce
  • Water
  • Chives
  • 1 piece of fresh ginger
  • 1 tablespoon of sesame oil
  • 1 tablespoon of honey
  • Red chicory
  • 1 teaspoon of cornstarch
  • 2 tablespoons of white wine


Cut the breasts into 2 X 2 cm cubes.
Place the soy sauce, ginger, honey, white wine and sesame oil in a saucepan.
Bring to the boil, add the cornstarch dissolved in a little water and boil until thickened.
Place the chicken breast cubes with the sauce in a special oven bag and close well with a nylon tie.
Cook in the microwave for 2 minutes, turn off, and leave to stand for a further 2 minutes.
To complete the preparation, separate the chicken cubes and reduce the sauce slightly.
And your chicken teriyaki is now ready.
Serve on a red chicory leaf, adding the sauce and decorating with sesame seeds and finely chopped chives.

Recipe sent by Rosalía de la Rosa Santos