Instead of a boring sandwich for lunch, make these fresh and crunchy rice paper rolls. Fill with succulent chicken teriyaki and your fav vegies, and make sure to include some dipping sauce on the side!
Ingredients
Method
To make the teriyaki chicken, in a small saucepan, combine soy sauce, mirin, sake and sugar on low heat until sugar dissolves. Increase heat to medium and simmer, stirring occasionally, for 10–12 minutes, or until the sauce thickens slightly. Let it cool to room temperature. Sauce will thicken upon cooling.
Combine chicken and 1/2 cup cooled sauce in a bowl. Set aside the remaining sauce until step 5. Marinate chicken for 30 minutes or overnight.
Heat oil in a large non-stick frying pan on medium heat. Take chicken out of the marinade, reserving the marinade. Add chicken to the pan, skin-side down. Cook, covered, for about 5 minutes on each side, until nearly cooked. Pour reserved marinade over chicken in pan. Cook, uncovered, for a further 4–5 minutes, until the sauce is thick and glossy, and the chicken is cooked. Allow chicken to cool, then thinly slice.
To assemble, fill a large wide bowl with warm water. Immerse one rice paper at a time for 5–10 seconds or until just softened. Lay on a clean, slightly wet chopping board or plate (this stops the rice paper from sticking).
Place a lettuce leaf in the centre of the rice paper. Top with some noodles, carrot, capsicum, cucumber, chicken and herbs. Drizzle with a little reserved teriyaki sauce. Fold the bottom of the rice paper over the filling, then fold in the sides and roll up tightly from the bottom. Repeat with remaining rice papers and filling to make about 12 rolls. Serve rice paper rolls with sweet chilli sauce.
