Pan-fried vegetables, teriyaki chicken and sesame seeds
A mix of crunchy seasonal vegetables cooked ultra-fast for more benefits and vitamins. A slab of sesame salmon in teriyaki sauce to delight you. Enjoy!
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Ingredients
Portions:
4
200 g
chicken thigh, cut into strips
100 g
Chinese cabbage, shredded
50 g
broccoli florets
30 g
celery stalk, sliced
1 piece
onion, sliced
1 piece
carrot, julienned
30 g
edamame, shelled
2 tbsp
sunflower oil
20 g
cashew nuts
50 g
soybean sprouts
1 piece
red onion, sliced
100 ml
vegetable broth
50 ml
teriyaki sauce
1 tsp
fresh ginger, grated
1 tbsp
white sesame seeds
1 pinch
ground black pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 2 tbsp of sunflower oil in a large pan over medium-high heat.
- Add the chicken thigh strips to the pan and cook until lightly browned, about 5 minutes.
- Stir in the grated ginger and cook for an additional minute.
- Add the sliced onion, red onion, and carrot to the pan and stir-fry for 3 minutes.
- Pour in 50 ml of teriyaki sauce and 100 ml of vegetable broth. Let it simmer for 5 minutes.
- Add the broccoli, Chinese cabbage, celery, edamame, cashew nuts, and soybean sprouts. Cook for another 3 minutes until vegetables are tender-crisp.
- Season with a pinch of ground black pepper and sprinkle 1 tbsp of white sesame seeds before serving.
For extra flavor, toast the sesame seeds lightly before adding them to the dish.
This dish can also be served with a side of steamed rice for a more filling meal.