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Teriyaki Chicken and Mushroom with Couscous
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Recipe Information
Ray Welsh


  • 4 chicken fillets
  • 20 medium button mushrooms
  • 4 tbsp (60 ml). teriyaki marinade
  • 6 cloves garlic
  • 1 small hot chilli
  • freshly ground black pepper
  • 2 tbsp (30 ml). olive oil
  • 2 packets couscous (each containing enough for 2 people)
  • chicken stock (quantity as required by couscous)
  • Thinly slice the chicken fillets.
  • Thinly slice the mushrooms.
  • Thinly slice 2 cloves of garlic.
  • Finely chop the chilli removing seeds.
  • Mix chicken, garlic and chilli along with the teriyaki marinade and allowed to stand for 20 minutes or longer.
  • Cook the couscous as per instructions in chicken stock adding the 4 remaining garlic cloves.
  • When cooked remove the garlic cloves and add ground black pepper to taste.
  • Keep warm.
  • Fry the chicken, garlic and chilli with the marinade on a medium heat until almost cooked.
  • Remove the chicken.
  • Add a little more oil and saute the mushrooms.
  • When the mushrooms are cooked to your liking, add the chicken and its juices back to the pan.
  • Continue to stir until the chicken is cooked.
  • Serve the chicken on a bed of couscous.

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