Our vegan chicken teriyaki with sugar snaps is a delicious and easy to prepare Asian dish. With vegan chicken, crunchy sugar snaps and a delicious teriyaki sauce this recipe is a perfect combination of sweet and salty flavors.
Preparation: 5 min.
Preparation: 20 min.
Total time: 25 min.
Cuisine/Origin: Japanese
Ingredients (2 portions):
200g sugar snap peas
1 red bell pepper
200g vegan chicken
250g basmati rice
2 tbsp olive oil
4 tbsp teriyaki sauce
2 tbsp soy sauce
2 tbsp peanut oil
1 tbsp chili powder
Fresh coriander or parsley
1-2 tbsp sesame seeds
Preparation:
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First cook the rice according to the packet instructions
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Meanwhile, wash and chop the peppers and sugar snaps
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Then fry the chopped peppers and snow peas in a hot pan with olive oil for approx. 5 mins. Add the vegan chicken and fry for a further 5-8 mins.
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Add all the remaining ingredients except the rice to the pan, add a little more water if necessary and simmer for approx. 5 mins. over a medium heat
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Finally, serve on a plate with the rice and top with a little coriander
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Enjoy to taste
Nutritional values (per 100g):
202.7 kcal
31.4g carbohydrates
7.3g protein
5,6g fat
Recipe video:
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