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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.
4
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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) mushrooms, 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
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  • 2
    chicken breast, cut into strips
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  • 1
    medium carrot, cut on the diagonal
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  • 1
    red bell pepper, cut into strips
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  • 1
    green bell pepper, cut into strips
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  • 7 oz
    (200 g)
    snow peas
  • 1 cup
    (250 mL)
    mushrooms, thinly sliced
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  • 100 mL
    white chicken broth
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  • 5 Tbsp.
    (75 mL)
    soya sauce
  • 2 tablespoon
    mirin sauce
  • 1 Tbsp.
    (15 mL)
    sugar
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  • 1 Tbsp.
    (15 mL)
    grated fresh ginger
  • 1 tsp.
    (5 mL)
    cornstarch
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  • 1 Tbsp.
    (15 mL)
    cold water
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    1 un. WHILE QUANTITIES LAST

    20 AIR MILES® Bonus Miles


    metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    FEED ONTARIO BAG

    FEED ONTARIO BAG

    $9.99 ea.

    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    LOCAL FOOD BANK

    LOCAL FOOD BANK

    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    SUPPORT YOUR LOCAL FOOD BANK

    SUPPORT YOUR LOCAL FOOD BANK

    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • 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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