INGREDIENTS: - 1/4 cup plain flour - 1kg chicken thigh fillets, trimmed, cut into 3cm pieces - 2 1/2 tablespoons vegetable oil - 150g cup mushrooms, halved, sliced - 2 garlic cloves, crushed - 1/4 cup kikkoman thick teriyaki marinade sauce - 1/4 cup chicken stock - 1 tablespoon sweet chilli sauce - 5 green onions, thinly sliced - 3 sheets frozen ready-rolled puff pastry, thawed - 1 egg, lightly beaten - 2 teaspoons sesame seeds INSTRUCTIONS: Place flour in a large snap-lock bag. Add chicken and toss to coat. Heat a large, non-stick frying pan over high-heat. Add 2 teaspoons oil and one quarter of the chicken. Cook for 2 minutes each side or until light golden. Remove to a bowl. Repeat with remaining oil and chicken, in 3 batches. Add remaining oil, mushrooms and garlic to pan. Cook for 2 minutes or until golden. Return chicken and any juices to pan. Combine marinade, stock and sweet chilli in a jug. Add to chicken mixture. Cook, stirring, for 2 minutes or until chicken is well coated. Stir in onions. Spoon into a 6-cup capacity pie dish. Set aside for 10 minutes to cool. Preheat oven to 200c. Cut 1.5cm-thick strips from 1 pastry sheet. Use strips to line rim of pie dish (this helps hold pastry top to dish). Press remaining 2 pastry sheets together and place over filling. Trim excess pastry. Cut a cross in centre of pie top. Brush top with egg (do not brush pastry sides or they will not puff). Sprinkle with sesame seeds. Bake for 30 - 35 minutes or until golden. Serve. (Source: Australia's Super Food Ideas July 2006)
Comments