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Sheet Pan Chicken Teriyaki with Coconut Rice
30 Min.Für 4Nutri-Score C€€
C
30 Min.
30 Min.Sheet Pan Chicken Teriyaki with Coconut Rice
was Sie brauchen
Zutaten
chicken breast (cut into bite-sized pieces)Fleisch700 g
soy sauceVorräte120 ml
mirinVorräte60 ml- rice vinegarVorräte15 ml
- brown sugarVorräte40 g
garlic (minced)Obst & Gemüse3 Stücke
fresh ginger (grated)Obst & Gemüse15 g- cornstarchVorräte10 g
zucchini (cut into chunks)Obst & Gemüse2 Stücke
bell peppers (cut into chunks)Obst & Gemüse2 Stücke
onion (cut into chunks)Obst & Gemüse1 Stück- pineapple (cut into chunks)Obst & Gemüse300 g
jasmine rice (rinsed)Getreide300 g- coconut milkVorräte400 ml
waterAndere200 ml- green onions (sliced)Obst & Gemüse3 Stücke
- cilantro (chopped)Obst & Gemüse15 g
sesame seedsNüsse & Samen10 g
pro Portion
Nährwerte
610kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 44 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Backblech
Stielkasserolle
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the teriyaki sauce
- Combine the soy sauce, mirin, rice vinegar, brown sugar, garlic and ginger in a saucepan.
- Simmer gently, then stir in the cornstarch slurry and cook until the sauce thickens.
- Schritt 2
Marinate the chicken
- Toss the chicken pieces with part of the teriyaki sauce.
- Let it marinate for a short while.
- Schritt 3
Load the sheet pan
- Spread the zucchini, bell peppers, onion, pineapple and marinated chicken on the sheet pan.
- Drizzle with more teriyaki sauce.
- Schritt 4
Roast
- Bake until the chicken is cooked through and the vegetables are tender.
- Schritt 5
Cook the coconut rice
- Simmer the rice with the coconut milk and water, covered, until tender and fluffy.
- Schritt 6
Assemble and serve
- Spoon the coconut rice into bowls and top with the chicken and vegetables.
- Finish with green onions, cilantro, sesame seeds and extra teriyaki sauce.
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