Chicken Teriyaki
Chicken teriyaki or chicken in teriyaki sauce is the ideal second course if you love oriental flavors. The chicken is cut into small pieces and left to marinate, then cooked in the teriyaki sauce.
Servings: 4 people
Calories: 421kcal
Equipment
- frying pan
Ingredients
- 1 chicken breast
- 1 bell pepper
- 1 zucchini
- 1 broccoli
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika or cummin
- 1/2 cup olive oil for frying
Teriyaki sauce
- 1/2 cup soy sauce low-sodium
- 1 tsp starch
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp ginger powder
Instructions
Teriyaki sauce
- Mix the soy sauce with brown sugar, minced garlic, rice vinegar, ginger powder, one teaspoon of starch, and chili flakes, optionally. Mix well the composition
How to prepare the chicken meat
- Slice the meat crosswise into straight, even strips of 1/2 inches wide. Then hold the knife perpendicularly to slice cubes of 1/2 inch in diameter.
- Season with salt, pepper, and cumin or paprika
- Marinate for 15 minutes
How to prepare the vegetables
- Slice all vegetables into equal strips
How to cook chicken teriyaki
- Heat a frying pan and add a couple of tablespoons of olive oil
- Fry the vegetables one by one, each for 3-5 minutes, without a lid. Set aside in a bowl
- Add two tablespoons of olive oil and fry the chicken cubes. Always stir
- Fry for about 7 minutes on high flame without a lid
- Add the teriyaki sauce and cook until the sauce becomes sticky as honey
- Mix the meat with the vegetables and serve with boiled rice
Nutrition
Calories: 421kcal | Carbohydrates: 23g | Protein: 21g | Fat: 29g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 2325mg | Potassium: 987mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2280IU | Vitamin C: 184mg | Calcium: 103mg | Iron: 3mg