Chicken filet teriyaki with roasted vegetables

Name: Chicken filet teriyaki with roasted vegetables
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 300 g Chicken filet; 150 ml Teriyaki sauce, with roasted garlic; 300 g Leeks (leek); 350 g Carrots; 350 g Mushrooms; 30 g fresh ginger; 2 TABLESPOONS Oil; 7-10 Tbsp Coriander

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

300 g Chicken filet
150 ml Teriyaki sauce, with roasted garlic
300 g Leeks (leek)
350 g Carrots
350 g Mushrooms
30 g fresh ginger
2 TABLESPOONS Oil
7-10 Tbsp Coriander

Directions

1
Wash the meat and dab dry. Pour Teriyaki sauce over it and put it in a cool place for about 20 minutes. Clean, wash and cut the leek into strips. Peel and wash the carrots and cut them into sticks.
2
Clean and trim the mushrooms, cut them crosswise at the top. Peel ginger and dice very finely. Take the meat out of the sauce, drain and pat dry well. Heat the oil in a wok and fry the meat for about 5 minutes on each side.
3
Remove and keep warm. Put the carrots into the hot frying fat and fry them while stirring for about 4 minutes. Add leek and mushrooms and stir-fry for another 3 minutes. Add ginger and fry briefly.
4
Add Teriyaki sauce and heat up for another 2 minutes. Cut the meat into slices. Arrange wok vegetables and meat on plates. Garnish with coriander. Serve with rice. Add Teriyaki sauce if desired.