Chicken Breast With Yuzu Peppercorn Sauce & Togarashi Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Tip: Cooking for 3 or more? Use 2 pans or cook in batches!

Once hot, add your chicken breast portion[s] and cook for 3 min on each side or until golden

Meanwhile, boil a kettle

Add your waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Combine your roasted garlic paste, cracked black pepper and yuzu dressing with your soft cheese, chicken stock mix and 100ml [130ml] [170ml] boiled water – this is your yuzu stock

Once the chicken is golden, add the yuzu stock to the pan and cook for a further 10-12 min or until the sauce is thickened and the chicken is cooked through (no pink meat!) – this is your chicken breast with yuzu peppercorn sauce

While the chicken is cooking, reboil a kettle

Wash your spinach, then add to a colander with your blanched edamame beans

Pour boiled water all over it so that the spinach starts to wilt and the edamame beans are warmed through, then drain and squeeze any excess water out of the spinach with the back of a spoon

Add a knob of butter and a pinch of salt and pepper to the colander and give everything a good mix up – this is your buttery edamame beans & spinach

Once the potatoes are fork-tender, add your shichimi togarashi to the bowl with a small knob of butter and a pinch of salt and pepper

Give everything a good mix up – these are your togarashi potatoes