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Japanese Teriyaki Chicken with Tinned Peas and Apple Rice Cups
Japanese Teriyaki Chicken with Tinned Peas and Apple Rice Cups

Japanese Teriyaki Chicken with Tinned Peas and Apple Rice Cups
A balanced meal with a touch of Japanese flavors, providing energy and nutrients for the day.
Japanese Teriyaki Chicken with Tinned Peas and Apple Rice Cups
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     honey
  • 1
    tsp
     ginger
  • 2
    clove
     garlic
  • 150
    g
     tinned peas
  • 2
    item
     apple rice cup
  • 1
    tbsp
     sesame oil
  • 20
    g
     spring onion
Preparation Time: 30 minutes
Japanese Teriyaki Chicken with Tinned Peas and Apple Rice Cups
Instructions:
  1. Slice the chicken breast into strips.
  2. In a bowl, mix soy sauce, honey, grated ginger, and minced garlic to make the teriyaki sauce.
  3. Marinate the chicken in the sauce for at least 15 minutes.
  4. Heat sesame oil in a pan over medium heat.
  5. Add the marinated chicken and cook until golden brown and cooked through.
  6. In a separate pot, heat the tinned peas until warm.
  7. Serve the chicken with tinned peas and apple rice cups.
  8. Garnish with chopped spring onion.
Nutrition Per Serving 600 g Per 100g
Energy 633 kcal 106 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 3 g 0.5 g
Sugar 20 g 3.3 g
Carbohydrates 60 g 10.0 g
Fat 25 g 4.2 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     honey
  • 1
    tsp
     ginger
  • 2
    clove
     garlic
  • 150
    g
     tinned peas
  • 2
    item
     apple rice cup
  • 1
    tbsp
     sesame oil
  • 20
    g
     spring onion
1
Servings
0

Slice the chicken breast into strips.

In a bowl, mix soy sauce, honey, grated ginger, and minced garlic to make the teriyaki sauce.

Marinate the chicken in the sauce for at least 15 minutes.

Heat sesame oil in a pan over medium heat.

Add the marinated chicken and cook until golden brown and cooked through.

In a separate pot, heat the tinned peas until warm.

Serve the chicken with tinned peas and apple rice cups.

Garnish with chopped spring onion.

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