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🍽️ Teriyaki roast chicken with crunchy vegetable salad

957 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (ready for cooking)
• 3 tbsp honey
• 6 tbsp teriyaki sauce
• 2 tbsp vegetable oil
• 2 carrots
• 1 small cucumber
• 100 g snow peas
• 100 g bean sprouts
• 2 tbsp rice vinegar
• 1 tbsp lemon juice
• 3 tbsp sesame oil
• salt
• pepper

Instructions

1. 1. Place the chicken on a roasting rack in a baking tray.
2. 2. Mix honey, teriyaki sauce, and oil in a small bowl.
3. 3. Brush the chicken generously with the marinade.
4. 4. Preheat the oven to 200 degrees Celsius.
5. 5. Put the chicken in the oven and bake for about 60 minutes.
6. 6. Brush the meat with the remaining marinade repeatedly during the baking time.
7. 7. Wash the carrots and peel them.
8. 8. Cut the carrots lengthwise into thin strips.
9. 9. Wash the cucumber and cut it into three to four pieces.
10. 10. Slice the cucumber pieces lengthwise into thin strips.
11. 11. Trim the snow peas.
12. 12. Boil water with salt and blanch the snow peas for 1 to 2 minutes.
13. 13. Drain the snow peas and immediately shock them in ice-cold water.
14. 14. Rinse the bean sprouts under cold water and shake them dry.
15. 15. Mix vinegar, lemon juice, oil, salt, and pepper.
16. 16. Marinate the prepared vegetables with the dressing mixture.
17. 17. Place the salad in a serving dish.
18. 18. Place the finished chicken on top of the salad.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 957
• Protein: 129 g · Fett/Fat: 31 g · Carbs: 38 g