Chicken teriyaki with vegetables

Name: chicken teriyaki with vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 275 g multigrain rice; 200 g asparagus broccoli; 250 g winter carrot; 1 Red onion; 1 bunch radish; 4 el wok oil; 300 g chicken breast; 160 g Japanese teriyaki sauce

Chicken with teriyaki sauce, multigrain rice, winter carrot, asparagus broccoli, radish and red onion.

Ingredients

Directions

Boil the rice according to the instructions on the package.
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.
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.
Add pepper and salt if necessary and scoop on a bowl. Keep warm under a lid.
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.
Add the teriyaki sauce and heat for 2 minutes.
Divide the rice and vegetables over 4 plates. Spoon the chicken over it.