Plato principal
Sheet Pan Chicken Teriyaki with Coconut Rice
30 minPara 4Nutri-Score C€€
C
30 min
30 minSheet Pan Chicken Teriyaki with Coconut Rice
receta de
leslie_stokes
@leslie_stokes
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (cut into bite-sized pieces)Carne700 g
soy sauceDespensa120 ml
mirinDespensa60 ml- rice vinegarDespensa15 ml
- brown sugarDespensa40 g
garlic (minced)Frutas y verduras3 piezas
fresh ginger (grated)Frutas y verduras15 g- cornstarchDespensa10 g
zucchini (cut into chunks)Frutas y verduras2 piezas
bell peppers (cut into chunks)Frutas y verduras2 piezas
onion (cut into chunks)Frutas y verduras1 pieza- pineapple (cut into chunks)Frutas y verduras300 g
jasmine rice (rinsed)Cereales300 g- coconut milkDespensa400 ml
waterOtro200 ml- green onions (sliced)Frutas y verduras3 piezas
- cilantro (chopped)Frutas y verduras15 g
sesame seedsFrutos secos y semillas10 g
por ración
Nutrición
610kcal
- Carbohidratos
- 75 g
- Proteínas
- 44 g
- Grasas
- 15 g
lo que usará
Utensilios
Bandeja de horno
Cazo
Bol
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Marinate the chicken
- Toss the chicken pieces with part of the teriyaki sauce.
- Let it marinate for a short while.
- Paso 3
Load the sheet pan
- Spread the zucchini, bell peppers, onion, pineapple and marinated chicken on the sheet pan.
- Drizzle with more teriyaki sauce.
- Paso 4
Roast
- Bake until the chicken is cooked through and the vegetables are tender.
- Paso 5
Cook the coconut rice
- Simmer the rice with the coconut milk and water, covered, until tender and fluffy.
- Paso 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.