Teriyaki Chicken with Vegetables
Translated from Spanish, the language of the video.
Snacks en minutos cooked this in a Facebook video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Ciro Peraloca on SeeMeCook
Juicy chicken stir-fried over high heat with zucchini, celery, onion, and carrot, coated in a sweet-and-sour teriyaki sauce and finished with a touch of sesame seeds. A quick, affordable homemade dish that makes approximately three or four servings.
- Time
- 37 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 200 g
- 120 g
- 60 g
- 180 g
- 15 g
- 10 g
- 75 g
- 8 g
- 14 g
- 30 g
- 30 g
- 115 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 285 g per serving.
Steps
Wash and sanitize all the vegetables beforehand. Cut the zucchini in half, then into thin half-moons.
Cut the celery on the diagonal to create attractive pieces that retain their shape. Cut the half white onion into irregular triangles of similar size.
Cut two to three carrots on the diagonal, forming thin slices. If you want a spicy touch, clean a jalapeño, serrano, or green chile de árbol by removing the seeds and veins, then finely chop it.
Peel and finely chop the fresh ginger. Place it in a bowl with the soy sauce, cornstarch, a pinch of black pepper, and a little salt, being careful not to add too much because the soy sauce is already salty. If desired, also add the sesame oil.
Cut the half chicken breast into cubes. Add them directly to the bowl with the soy sauce and cornstarch mixture, stir to coat, and set aside.
Heat a saucepan over very high heat until thoroughly hot. Add a generous amount of oil.
Add all the vegetables to the hot oil and stir-fry over very high heat. Cook them for approximately 1½ to 2 minutes; they should be lightly cooked on the outside without becoming overcooked. Remove them from the saucepan and set aside.
In the same saucepan, add a little more oil. Add all the chicken cubes and mix well.
Let the chicken cook without moving it for the first 2 or 3 minutes so that the coating does not become mushy. Then begin stirring it gradually, approximately every 2 minutes, until it has cooked for around 7 minutes in total.
Return the vegetables to the saucepan and mix them with the chicken.
If you have oyster sauce, add 2 tbsp and mix. Also add 7 to 8 tbsp of teriyaki sauce; you can add more, between 10 and 15 tbsp, if you want the chicken to be more thoroughly coated and juicier.
Mix everything until the chicken and vegetables are well coated with the sauces. Finish with a little white and black sesame seeds and serve.
Notes
The recipe also allows for green onions or red onion as a variation. The author mentions that the teriyaki sauce is homemade and can be prepared by following an earlier recipe from their content.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 295
- Protein
- 22 g
- Carbs
- 20 g
- Fat
- 14 g
- Fiber
- 3 g
Where the calories come from
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