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Teriyaki sautéed vegetables and chicken
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saute-legumes-poulet-teriyaki-4904.jpg
PT30M
PT20M
PT50M
Heat the vegetable oil in a wok.Sauté the chicken strips until they're fully cooked (the pinkish colouring has gone). Remove the chicken and set aside.In the same wok, sauté the carrot slices for 1 - 2 minutes; add the peppers and snow peas and cook for 1 minute.Add the mushrooms. Add the cooked chicken to the vegetables.Mix the chicken stock, soya sauce, mirin, sugar and ginger in a small bowl. Pour over the chicken and vegetables and continue cooking for 1 minute, or until the sauce comes to a boil.Dissolve the cornstarch in cold water and pour into the wok.Cook for a few minutes, mix well to coat all the ingredients and get a velvety sauce.Before serving, sprinkle with the sesame seeds.
4
Metro
3
13
5
2
2 Tbsp. (30 mL) vegetable oil
2 chicken breast, cut into strips
1 medium carrot, cut on the diagonal
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
7 oz (200 g) snow peas
1 cup (250 mL) mushroom, thinly sliced
100 mL white chicken broth
5 Tbsp. (75 mL) soya sauce
2 tablespoon mirin sauce
1 Tbsp. (15 mL) sugar
1 Tbsp. (15 mL) grated fresh ginger
1 tsp. (5 mL) cornstarch
1 Tbsp. (15 mL) cold water
1 Tbsp. (15 mL) sesame seeds
Teriyaki sautéed vegetables and chicken
-
Gluten-free -
Lactose-free
4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)vegetable oil
-
2
chicken breast, cut into strips
-
1
medium carrot, cut on the diagonal
-
1
red bell pepper, cut into strips
-
1
green bell pepper, cut into strips
-
7 oz
(200 g)snow peas
-
1 cup
(250 mL)mushroom, thinly sliced
-
100 mL
white chicken broth
-
5 Tbsp.
(75 mL)soya sauce
-
2 tablespoon
mirin sauce
-
1 Tbsp.
(15 mL)sugar
-
1 Tbsp.
(15 mL)grated fresh ginger
-
1 tsp.
(5 mL)cornstarch
-
1 Tbsp.
(15 mL)cold water
-
1 Tbsp.
(15 mL)sesame seeds
Preparation
Heat the vegetable oil in a wok.
Sauté the chicken strips until they're fully cooked (the pinkish colouring has gone). Remove the chicken and set aside.
In the same wok, sauté the carrot slices for 1 - 2 minutes; add the peppers and snow peas and cook for 1 minute.
Add the mushrooms. Add the cooked chicken to the vegetables.
Mix the chicken stock, soya sauce, mirin, sugar and ginger in a small bowl. Pour over the chicken and vegetables and continue cooking for 1 minute, or until the sauce comes to a boil.
Dissolve the cornstarch in cold water and pour into the wok.
Cook for a few minutes, mix well to coat all the ingredients and get a velvety sauce.
Before serving, sprinkle with the sesame seeds.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
