Teriyaki Medallions with Cucumber and Chilli Dipping Sauce

Preparation time: 5 mins • Cooking time: 10 mins • Serves: sharing

Ingham’s Teriyaki Medallions

Product Code: 5561300
Carton Content: 5 x 1kg

 

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INGREDIENTS:

  • 1kg Ingham’s Teriyaki 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. Cook chicken skewers as per instructions
  3. Arrange the chicken Teriyaki skewers on a serving platter, garnish with corriander and serve with dipping sauce.

Ingham’s Teriyaki Medallions

Product Code: 5561300
Carton Content: 5 x 1kg

 

ORDER ENQUIRY





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