Sautéed vegetables, teriyaki chicken and sesame, rice
A mix of crunchy seasonal vegetables cooked ultra-fast for more benefits and vitamins. A slab of sesame chicken in teriyaki sauce, cooked just right to delight you. Enjoy the meal
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Ingredients
Portions:
4
100 g
basmati rice
150 g
chicken thighs, cut into pieces
1 tbsp
teriyaki sauce
1 tsp
white sesame seeds
50 g
broccoli florets
50 g
Chinese cabbage, sliced
30 g
carrot, julienned
30 g
edamame
20 g
red onion, sliced
1 tbsp
sunflower oil
50 g
soybean sprouts
10 g
cashew nuts
1 pinch
ground black pepper
1 tsp
fresh ginger, grated
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g basmati rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
- In a bowl, marinate 150 g chicken thighs with 1 tbsp teriyaki sauce and 1 tsp fresh ginger. Let it sit for 10 minutes.
- Heat 1 tbsp sunflower oil in a large pan over medium heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add 50 g broccoli florets, 50 g Chinese cabbage, 30 g carrot, 30 g edamame, and 20 g red onion to the pan. Sauté for 3-4 minutes until the vegetables are tender-crisp.
- Stir in 50 g soybean sprouts, 10 g cashew nuts, and 1 tsp white sesame seeds. Season with a pinch of ground black pepper and cook for another 2 minutes.
- Serve the sautéed vegetables and teriyaki chicken over the cooked basmati rice. Enjoy your meal!