Teriyaki Chicken

Zainab Al-ZaabiCuoco

Ingredienti

• 8 chicken breasts
  8 breasts
• 1 lemon
  1
• Sale
  1 teaspoon
• Pepe nero
  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

Passi

1. 1

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

   Utensili necessari:

   🍳

   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.

   Utensili necessari:

   Padella

   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.

   Utensili necessari:

   Coltello

   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.

   Utensili necessari:

   Forno

   30 min
5. 5

   Serve with teriyaki sauce on the side.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag