Teriyaki Chicken with Vegetables
Main Dishes • World
Description
Teriyaki Chicken with Vegetables
Ingredients
- Chicken fillet 20 oz
- Soy Sauce 5 fl oz
- Leek ½ piece
- Olive Oil 5 fl oz
- Grated Ginger Root ½ teaspoon
- Toasted Sesame 1 teaspoon
- Dry White Wine 5 fl oz
- Brown Sugar 1 tablespoon
- Asparagus 5 pieces
- Carrot 1 piece
- Courgette 5 oz
- Corn Starch 3 tablespoons
- Coarsely Ground Rye Flour 1 cup
- Water 1 cup
Step-by-Step Guide
Step 1
Mix soy sauce, wine, ginger, and sugar. Heat over medium heat until the sugar is completely dissolved.
Step 2
Wash the fillet and dry it with a paper towel. Cut into small pieces and marinate for 30 minutes.
Step 3
Slice the leek into rings. Heat olive oil in a pan and sauté the chicken without the marinade. Sauté for 2 minutes, reduce the heat, and cook for another 5 minutes.
Step 4
Add the leek, pour in the marinade, and cook for a couple more minutes.
Step 5
Mix the flour with cornstarch, add sparkling water, whisk, and knead the batter for the coating.
Step 6
Wash the vegetables and cut them into strips. Heat oil and quickly sauté the vegetables. Place them on paper towels. Sprinkle with sesame seeds before serving.
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