Teriyaki Chicken

Zainab Al-ZaabiCozinheiro

Ingredientes

• 8 chicken breasts
  8 breasts
• 1 lemon
  1
• Sal
  1 teaspoon
• Pimenta preta
  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

Passos

1. 1

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

   Utensílios necessários:

   🍳

   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.

   Utensílios necessários:

   Frigideira

   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.

   Utensílios necessários:

   Faca

   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.

   Utensílios necessários:

   Forno

   30 minutos
5. 5

   Serve with teriyaki sauce on the side.

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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