Teriyaki made from tender chicken with a japanese spring vegetable wok

Name: teriyaki made from tender chicken with a japanese spring vegetable wok
Total time: 20 min
Yield: 4
Ingredients: 2 chicken breast; 150 gram pod; 100 gram bean sprouts; 300 gram waspene; 1 toe garlic; 1 teaspoon Japanese soy sauce; 1 block fresh ginger; 3 tablespoon sunflower oil; 4 tablespoon water; 2 tablespoon sherry medium; 2 tablespoon White wine vinegar; 4 tablespoon Japanese soy sauce; 4 tablespoon water; 2 tablespoon Brown sugar; 1 toe garlic; 1 teaspoon fresh ginger

Ingredients

Directions

Remove the chicken from the refrigerator and preheat the oven to 120 ° C.
Clean the snow peas.
Put an oven dish in the oven.
Mix all the ingredients for the teriyaki in a small saucepan and let it thicken on a high heat for about 3 minutes.
Be careful that it does not burn.
Remove the ginger and garlic.
Cut the chicken fillets in the length and use a brush to grease the fillet with teriyaki.
Clean the brush well.
Heat a frying pan or wok over high heat and coat with some sunflower oil.
Fry the chicken for 1 to 2 minutes so that the sauce caramelizes.
Place the chicken in the oven dish and brush with the sauce.
Put in the oven for about 10 minutes until the chicken is cooked, brush two more times with a tassel sauce.
Cut the waspene lengthwise into quarters and heat a wok on high heat.
Add the remaining oil, wash carrot and half of the water to the hot wok.
Slice the snow peas in half and add to the wok, along with the remaining water.
Finely chop the ginger and garlic.
Add this together with the bean sprouts and soy sauce.
stirring vegetables for another 2 to 3 minutes and season with salt.
Serve the chicken fillet on the vegetables.
Tasty with Japanese noodles and spring onion.