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Teriyaki sautéed vegetables and chicken 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.
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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

Teriyaki sautéed vegetables and chicken

Rate this recipe
9 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

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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.

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