Teriyaki Chicken

Zainab Al-ZaabiCuisinier

Ingrédients

• 8 chicken breasts
  8 breasts
• 1 lemon
  1
• Sel
  1 teaspoon
• Poivre noir
  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

Mesures

1. 1

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

   Matériel requis:

   🍳

   Bowl

   30 minutes
2. 2

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

   Matériel requis:

   Poêle à frire

   10 minutes
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.

   Matériel requis:

   Couteau

   5 minutes
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.

   Matériel requis:

   Four

   30 minutes
5. 5

   Serve with teriyaki sauce on the side.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques