Teriyaki Chicken

Zainab Al-ZaabiCocinero

Ingredientes

• 8 chicken breasts
  8 breasts
• 1 lemon
  1
• Sal
  1 teaspoon
• Pimienta negra
  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

Pasos

1. 1

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

   Herramientas necesarias:

   🍳

   Bowl

   30 minutos
2. 2

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

   Herramientas necesarias:

   Sartén

   10 minutos
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.

   Herramientas necesarias:

   Cuchillo

   5 minutos
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.

   Herramientas necesarias:

   Horno

   30 minutos
5. 5

   Serve with teriyaki sauce on the side.

   5 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

Pimienta negrapor 100g

Energía250 kcal

Proteínas10 g

Grasa total4 g

Carbohidratos64 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas