Teriyaki Chicken with Vegetables

Time

40 min

Serving

2 persons

Calories

255

Rating

0.00 (0)

Cuisine

Japanese

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

  • 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

Metric Conversion

Stages of cooking

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

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

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

  4. Add freshly squeezed orange juice.

  5. Add soy sauce and white wine.

  6. Add lemon zest and sugar.

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

  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.

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

  10. Serve with chopped peanuts and green onions!

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