Teriyaki chicken with sweet potatoes and roasted asparagus
16 INGREDIENTES •
4 PASOS
• 30 MINUTOS
Cocción
20 min.
Preparación
10 min.
Dificultad
Intermedia
Selecciona la cantidad de personas
1 - 2
Ingredientes
16 ingredientes
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- 3/4 units Chicken (breast)
- 1 teeth Garlic
- 1 units Orange
- 1 units Lemon
- 1 tbsp Honey
- 1/2 tbsp Apple vinager
- 1 tbsp Granulated sugar
- 1/4 cups White wine tetra
- 1/4 cups Soy sauce
- 1 poco Ginger
- 1/2 units Purple Onion
- 175 grams Boniato
- 20 units Fresh asparagus
- 2.5 tbsp Olive oil
- 1/2 tsp Pepper
- 1/4 tsp Salt
Instrucciones
4 pasos
- 1In a pan with olive oil fry the onion, garlic pen and a golden time, add the chicken cut into small pieces, salt and seal. Reserve.
- 2For the sauce, in a saucepan, put all the ingredients together: white wine, soy, sugar, honey, apple cider vinegar, lemon juice and orange, grated ginger and black pepper. Cook until boiling break in, it will become more viscous, off and set aside.
- 3In a pan mix the chicken and sauce, over low heat for 5 min.
- 4In parallel, preheat the oven to 200 degrees and put on the tray asparagus and sweet potatoes cut into cubes seasoned with olive oil, salt and pepper. Bake for 10 min.
Información nutricional
Por porción
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Calorías | Carbohidratos | Proteínas | Grasas |
---|---|---|---|
294 | 55.2 | 15.5 | 1.6 |
Recomendaría poner antes los espárragos y el zapallo en agua hirviendo unos minutos y después llevarlo al horno.