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🍽️ Teriyaki Chicken with Glass Noodles and Fresh Vegetables

556 kcal · 30 min · 4 servings

Ingredients

• Salt 1 tbsp
• Ginger, fresh 10 g
• Garlic cloves 1 pcs
• Organic Limes 1 pcs
• Soy sauce 40 ml
• Sugar 2 tbsp
• Chicken breast fillets 600 g
• Glass noodles 200 g
• Carrots 1 pcs
• Pepper, red 1 pcs
• Cucumbers 1 pcs
• Cilantro, fresh 15 g
• Oil 3 tbsp
• Sesame, white 1 tsp

Instructions

1. 1. Bring three liters of water to a boil in a large pot.
2. 2. Remove the pot from the heat and add the glass noodles.
3. 3. Let the noodles soak in the hot water for three to four minutes.
4. 4. Drain the noodles in a sieve.
5. 5. Peel the ginger and grate it finely.
6. 6. Peel the garlic and chop it finely.
7. 7. Cut the lime in half and squeeze out the juice.
8. 8. Heat the ginger, garlic, lime juice, soy sauce, sugar, and five tablespoons of water in a pot.
9. 9. Pour the finished marinade into a large bowl.
10. 10. Rinse the chicken breasts and pat them dry.
11. 11. Cut the meat into thin strips.
12. 12. Add the chicken to the bowl with the marinade.
13. 13. Mix the meat thoroughly with the marinade.
14. 14. Let the chicken marinate for about 15 minutes.
15. 15. Peel the carrot in the meantime.
16. 16. Slice the carrot lengthwise into thin slices.
17. 17. Cut the carrot slices into sticks.
18. 18. Wash the bell pepper.
19. 19. Remove the stem and seeds from the bell pepper.
20. 20. Cut the bell pepper into wide strips.
21. 21. Wash the cucumber.
22. 22. Trim the ends of the cucumber.
23. 23. Halve the cucumber lengthwise.
24. 24. Cut the cucumber into bite-sized pieces.
25. 25. Remove the chicken from the marinade.
26. 26. Reserve the marinade in a separate container.
27. 27. Heat one tablespoon of oil in a pan over medium heat.
28. 28. Sauté the meat for about two minutes on all sides.
29. 29. Add the carrots and the bell pepper to the pan.
30. 30. Cook the vegetables for another three minutes.
31. 31. Add the glass noodles to the pan.
32. 32. Pour the reserved marinade over the dish.
33. 33. Add the cucumber pieces.
34. 34. Mix all ingredients well in the pan.
35. 35. Serve the dish on plates.
36. 36. Wash the coriander.
37. 37. Shake the coriander dry.
38. 38. Remove the thick stems from the coriander.
39. 39. Chop the coriander roughly.
40. 40. Sprinkle the finished dish with the coriander.
41. 41. Sprinkle the dish with sesame seeds.
42. 42. Enjoy your meal!

Nutrition per serving

• kcal: 556
• Protein: 42 g · Fett/Fat: 18 g · Carbs: 57 g