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Chicken teriyakki with couscous and pistachios

Meat160 minutes4 people375 calories
1/52/53/54/55/5 (7 votes)
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By Irene Arcas

teriyakki_chicken_couscous

I really wanted to prepare this recipe. As soon as I saw her I knew that she would be great: chicken teriyakki on a basis of couscous and pistachios. Unlike the other cous cous recipes, such as Moroccan chicken cous cous or lambIn this case, the couscous will serve as a companion so we will not season it so much.

It is very easy To prepare. The only thing we must take into account when preparing this dish is that we will have to leave the chicken breast macerating a few hours in the teriyakki sauce.

La teriyakki sauce You can buy it in large supermarkets, in the international food section. However, I recommend you buy it in specialized Asian food stores, it will be of higher quality, more authentic and cheaper.

Chicken teriyakki with couscous and pistachios

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Exotic chicken teriyakki with couscous and pistachios. Ideal as a nutritionally well balanced main dish. Ideal for low-calorie diets.

  • Irene Arcas
  • Recipe type: meat
  • Calories: 375
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 chicken breasts
  • 10 tablespoons teriyakki sauce
  • Sal Island
  • Pepper
  • Ginger powder
  • 150 gr of cous cous
  • 150 gr of water
  • 1 baking bag

Preparation

  1. We put the breasts well free of fat inside the roasting bag. We add salt and ginger to taste so that they impregnate well. We put the teriyakki sauce inside and close. We let it rest for about 2 hours.

  2. Let's cook the chicken. Without washing the glass, we put 1 liter of water in the glass and put the bag with the chicken in the varoma container. We place it on top of the glass without the beaker and program 25 minutes, varoma temperature, speed 2. Remember to turn the bag over halfway through cooking. Let stand 2 minutes and reserve.

  3. We remove the water from the glass. We put the butterfly in the glass, add the couscous and water, a pinch of salt and program 4 minutes, temperature 70º, speed 1. We withdraw and reserve.

  4. While the couscous is cooking, we are going to brown the chicken in a pan so that the teriyakki sauce caramelizes by adding a tablespoon of oil to the grill or pan, putting a very high heat and marking each side of the chicken for 20 seconds.

  5. We serve the leftover sauce from the bag in a bowl and bring to the table. We place the cous cous, put the sliced ​​chicken on top, place the pistachios on top and add a little of the teriyakki sauce.

Equivalences with TM21

table Cooking with TM31 and TM21 Mayra Fernandez Joglar1 Real lamb cous cous

More information - Moroccan chicken cous cous, lamb cous cous

Source - Teriyakki chicken adaptation with Gastronomiaycia lemon cous cous


Discover other recipes of: Meat, International kitchen, Varoma Recipes, Regime

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  1.   Press said
    ago 10 years

    I did it today, it was great! I will certainly repeat it. Thanks for sharing the recipe!

    Reply to Lis
    1.    Irene Arcas said
      ago 10 years

      How nice Lis, I'm very happy. Thanks to you for following us and for leaving us such nice comments. 🙂

      Reply to Irene Arcas
  2.   Albert said
    ago 10 years

    What a good looking !! If in doubt I will try this recipe. A question, when do we use pepper?
    Thank you very much for this recipe and all the others you share on your blog!

    Reply to Albert