Teriyaki Chicken

Zainab Al-ZaabiKüchenchef

Zutaten

• 8 chicken breasts
  8 breasts
• 1 lemon
  1
• Salz
  1 teaspoon
• Schwarzer Pfeffer
  1 teaspoon
• 1 tablespoon mustard
  1 tablespoon
• 1 carrot, sliced thinly
  1 carrot
• 2 colored bell peppers
  2 pieces
• Fresh mushrooms
  7 pieces
• 2 green onions
  2 pieces
• 1 tablespoon corn oil
  1 tablespoon
• 1 tablespoon soy sauce
  1 tablespoon
• 1 cup water
  1 cup
• 1/3 cup soy sauce
  1 cup
• 1 teaspoon crushed fresh ginger
  1 teaspoon
• 1 tablespoon honey
  1 tablespoon
• 4 tablespoons powdered sugar
  4 tablespoon
• 1/2 teaspoon crushed garlic
  0.5 teaspoon
• 2 tablespoons cornstarch dissolved in a cup of cold water
  2 tablespoon

Schritte

1. 1

   Mix the marinade ingredients and marinate the chicken for 30 minutes or more.

   Benötigte Werkzeuge:

   🍳

   Bowl

   30 Min
2. 2

   Sauté the sliced vegetables in oil and soy sauce, starting with the onions and bell peppers, then adding the carrot and mushrooms.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
3. 3

   Use the knife to open the chicken breasts from the middle and the sides, but not too much, just enough to create space for the filling. Approximately fill with 1.5 tablespoons of filling depending on the size of the chicken.

   Benötigte Werkzeuge:

   Messer

   5 Min
4. 4

   Grill in the oven at 200 degrees with a little oil, covered with aluminum foil until cooked. Before browning the top, add yellow cheese on top.

   Benötigte Werkzeuge:

   Ofen

   30 Min
5. 5

   Serve with teriyaki sauce on the side.

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Salzpro 100g

Asche100 g

Schwarzer Pfefferpro 100g

Energie250 kcal

Proteine10 g

Gesamtfett4 g

Kohlenhydrate64 g

Ballaststoffe25 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags