Plat
Sheet Pan Chicken Teriyaki with Coconut Rice
30 minPour 4Nutri-Score C€€
C
30 min
30 minSheet Pan Chicken Teriyaki with Coconut Rice
recette de
leslie_stokes
@leslie_stokes
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (cut into bite-sized pieces)Viandes700 g
soy sauceÉpicerie120 ml
mirinÉpicerie60 ml- rice vinegarÉpicerie15 ml
- brown sugarÉpicerie40 g
garlic (minced)Fruits et légumes3 morceaux
fresh ginger (grated)Fruits et légumes15 g- cornstarchÉpicerie10 g
zucchini (cut into chunks)Fruits et légumes2 morceaux
bell peppers (cut into chunks)Fruits et légumes2 morceaux
onion (cut into chunks)Fruits et légumes1 morceau- pineapple (cut into chunks)Fruits et légumes300 g
jasmine rice (rinsed)Céréales300 g- coconut milkÉpicerie400 ml
waterAutres200 ml- green onions (sliced)Fruits et légumes3 morceaux
- cilantro (chopped)Fruits et légumes15 g
sesame seedsFruits à coque et graines10 g
par portion
Nutrition
610kcal
- Glucides
- 75 g
- Protéines
- 44 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Casserole
Saladier
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Marinate the chicken
- Toss the chicken pieces with part of the teriyaki sauce.
- Let it marinate for a short while.
- Étape 3
Load the sheet pan
- Spread the zucchini, bell peppers, onion, pineapple and marinated chicken on the sheet pan.
- Drizzle with more teriyaki sauce.
- Étape 4
Roast
- Bake until the chicken is cooked through and the vegetables are tender.
- Étape 5
Cook the coconut rice
- Simmer the rice with the coconut milk and water, covered, until tender and fluffy.
- Étape 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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