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Chicken teriyaki with vegetables
 
 
4 ServingsPTM20 min

Chicken teriyaki with vegetables


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

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Directions

  1. Boil the rice according to the instructions on the package.
  2. 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.
  3. 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.
  4. Add pepper and salt if necessary and scoop on a bowl. Keep warm under a lid.
  5. 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.
  6. Add the teriyaki sauce and heat for 2 minutes.
  7. Divide the rice and vegetables over 4 plates. Spoon the chicken over it.


Nutrition

505Calories
Sodium41% DV985mg
Fat18% DV12g
Protein54% DV27g
Carbs23% DV69g
Fiber24% DV6g

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