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Teriyaki Chicken with Vegetables

| Added by: | All author's recipes 231 | All author's tips 149 | Rating: likes 0, dislikes: 0
(0)

2 persons

255 calories

Cuisine:

The popularity of Japanese teriyaki sauce has long since left the borders of its homeland, and its sweetish-sour taste has become one of the most common in the world. Try to prepare home-made sauce with crispy chicken and vegetables.

Ingredients
Ingredients
  • chicken breasts: 600 g
  • zucchini: 1 piece
  • sweet yellow pepper: 1 piece
  • peanuts: 1 Tbsp
  • orange: 2 piece
  • garlic: 3 clove
  • soy sauce: 60 ml
  • hot pepper: 1 piece
  • white dry wine: 50 ml
  • lemon zest: 1 pinch
  • brown sugar: 3 Tbsp
  • olive oil: 2 Tbsp
Teriyaki Chicken with Vegetables
Stages of cooking
Stages of cooking
Teriyaki Chicken with Vegetables
1

Wash the chicken fillet, remove the veins and fat, cut into small cubes.

Teriyaki Chicken with Vegetables
2

Sweet pepper and zucchini cut into pieces. Fillet, pepper and zucchini set aside for a while.

Teriyaki Chicken with Vegetables
3

For teriyaki sauce: chop the garlic with a knife and fry for 2-3 minutes in olive oil in a thick bottom saucepan.

Teriyaki Chicken with Vegetables
4

Add freshly squeezed orange juice.

Teriyaki Chicken with Vegetables
5

Add soy sauce and white wine.

Teriyaki Chicken with Vegetables
6

Add lemon zest and sugar.

Teriyaki Chicken with Vegetables
7

Remove bones from chili pepper. Crumble and add to pan. Boil the sauce for 8-10 minutes on low heat. Then cool.

Teriyaki Chicken with Vegetables
8

Marinate chicken fillet, sweet pepper and zucchini in a cooled teriyaki sauce. Leave in a cool place for at least 30 minutes, or better for a couple of hours.

Teriyaki Chicken with Vegetables
9

Alternately put chicken, bell pepper and zucchini on skewers. Cook on high heat for 2-3 minutes on each side.

Teriyaki Chicken with Vegetables
10

Serve with chopped peanuts and green onions!

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