Teriyaki Chicken with Vegetables

Main Dishes | World cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Teriyaki Chicken with Vegetables

Ingredients

Chicken fillet - 17.6 oz
Soy Sauce - 3 fl oz
Leek - ½ piece
Olive Oil - 3 fl oz
Grated Ginger Root - ½ teaspoon
Toasted Sesame - 1 teaspoon
Dry White Wine - 3 fl oz
Brown Sugar - 1 tablespoon
Asparagus - 5 pieces
Carrot - 1 piece
Courgette - 3.5 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.