Three Seeds Teriyaki Chicken


  • 120g chicken breast cut into 4 (boneless and skinless)

  • 2 tbsp olive oil

  • 4 tbsp soy sauce

  • 2 garlic cloves (finely chopped)

  • 2.5cm root ginger (finely grated)

  • 2 tbsp sunflower seeds

  • 2 tbsp sesame seeds

  • 2 tbsp pumpkin seeds

  • juice of 2 limes

  • 100g herb salad

  • 1/2 small iceberg lettuce (torn into bite-sized pieces)

  • 50g alfalfa or broccoli sprouting seeds


  1. Put the chicken breast into a dish. Spoon three-quarters of the oil over the chicken. Add in half of the soy sauce, garlic and ginger and turn the chicken to coat in the mixture, marinate for 30 minutes.

  2. Heat up a nonstick frying pan. Fry the marinated chicken for 8 minutes on each side until dark brown and cook all the way through. Remove from heat and set aside.

  3. Heat up the remaining oil in pan, add in seeds and fry for 2-3 minutes until lightly toasted. Add in remaining marinade and remaining soy sauce. Bring to boil. Remove from heat and mix with lime juice.

  4. Mix up herb salad, lettuces and sprouting seeds. Spoon over to 4 serving plates. Thinly slice the chicken and arrange on top. Spoon the seeds and lime dressing over the top. Serve at once.

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