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Chicken yakitori

(0)
1 Hrs 5 Min
 
portions
7 %

Carbs

5 %

Fats

7 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2105 g
Energy 411 kJ / 99 kcal 8650 kJ / 2069 kcal
Sat. fat 2 g 27 g
Unsat. fat 2 g 38 g
Fibre 1 g 10 g
Salt 600 mg 12629 mg
Units:
 
  • 600 g
    Chicken - Thigh
  • 140 g
    Sweet pepper
  • 800 g
    Asian Rice
  • 300 g
    Blanched broccoli
  • 265 g
    Teriyaki Sauce
  • 2.1 kg
    Total recipe weight

Equipment

1 x Frying pan , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Sauce pans , 1 x Sieve , 1 x Colander
Method

Preparation time

45 Min

Cooking time

20 Min

1

You can prepare the teriyaki sauce in advance (see component recipe)

2

Cut the chicken into 2 cm thick slices and marinate for about 1 hour in the teriyaki sauce.

3

Once the meat is marinated for 45 minutes start to cook the rice and the blanched broccoli.

Chop sweet pepper into long slices about 2 cm thick.

4

Put the frying pan on medium to high heat and drain the marinade from the chicken.

Don't overheat the pan! Otherwise the sugars in the marinade will get caramelized.

5

Add a little of oil and stir fry the chicken for 2 to 3 minutes.

Now you can add the sweet pepper and gently stir fry for a further 3 minutes.

6

Finaly you can add the rest of the teriyaki sauce and bring to a gentle simmer for a further 5 - 10 minutes.

Meanwhile spoon through the freshely blanched broccoli.

7

Serve the chicken yakitory with the Asian rice.

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