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Recipes without Salt
Discover how easy you can use Terana without salt, in a variety of dishes. Whether you have a restricted diet or want to try healthy alternatives to season your meals.
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by Chef Fares Kassis Kuri
3/4 cup TERIYAKI LEE KUM KEE sauce
1/4 teaspoon ground ginger TERANA
½ kg of chicken breasts cut in half each without skin or flattened thighs
TERANA freshly ground black pepper
4 teaspoons vegetable oil
2 medium-sized thinly sliced chambray onions
Place the breasts or thighs on a board and sprinkle with salt, pepper to taste and ginger.
Heat the oil in a large skillet over high heat until it shines. Add the chicken in a single layer and cook without turning until golden brown, about 3 minutes. Flip and cook the other side until golden brown, about 3 more minutes.
Reduce heat to medium, slowly pour TERIYAKI sauce and cook, turning chicken occasionally to cover in sauce, until cooked, about 3 minutes.
Transfer the chicken from the pan, letting the excess sauce drain, to a clean cutting board. Reduce the sauce in the pan over medium heat until it thickens a little, about 3 more minutes. Cut the chicken transversely into 1 cm pieces. Place in a serving dish, cover with the sauce and sprinkle with the slices of the chambray onions.