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Lauren
Chicken teriyaki with vegetables
Chicken with teriyaki sauce, multigrain rice, winter carrot, asparagus broccoli, radish and red onion.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Cut the asparagus broccoli into 3 cm pieces. and the winter carrot in half slices. Then cut the onion into half thin rings and the radish into slices.
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Heat the oil in a stirring stir fry the carrot and asparagus broccoli for 3 minutes. Add the onion and radish and stir-fry for another 3 minutes until crispy.
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Add pepper and salt if necessary and scoop on a bowl. Keep warm under a lid.
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Cut the chicken fillet into thin strips. Make the wokskenschoon and heat the rest of the oil in the wok. Stir fry the chicken strips in 3 min. Golden brown.
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Add the teriyaki sauce and heat for 2 minutes.
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Divide the rice and vegetables over 4 plates. Spoon the chicken over it.
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Nutrition
505Calories
Sodium41% DV985mg
Fat18% DV12g
Protein54% DV27g
Carbs23% DV69g
Fiber24% DV6g
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