|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|
600 gChicken - Thigh
140 gSweet pepper
800 gAsian Rice
300 gBlanched broccoli
265 gTeriyaki Sauce
2.1 kgTotal recipe weight
You can prepare the teriyaki sauce in advance (see component recipe)
Cut the chicken into 2 cm thick slices and marinate for about 1 hour in the teriyaki sauce.
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.
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.
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.
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.
Serve the chicken yakitory with the Asian rice.