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Chicken in Teriyaki Sauce with Snow Peas
Tender chicken thigh fillets sautéed in a sweet and savory teriyaki sauce, served with crisp snow peas, grilled lettuce hearts, and pickled carrot ribbons. A balanced, easy, and quick recipe, ready in just 25 minutes.
- Servings: 2
- Prep: 10 min
- Cook: 15 min
Ingredients
- 280 g boneless chicken thigh, cut into 2-3 cm pieces
- 75 g teriyaki sauce
- 100 g snow pea, flower removed
- 1 unit carrot, peeled and cut into ribbons
- 2 unit lettuce heart, halved
- 12 ml balsamic vinegar
- 4 teaspoon red wine vinegar
- 1 teaspoon sugar
- olive oil
- salt
- ground black pepper
Instructions
- Peel the carrot with a peeler and make ribbons. Place them in a bowl along with a splash of olive oil, the red wine vinegar, and the sugar. Mix well and set aside.
- In a pan, heat a splash of olive oil over medium-high heat. Add the lettuce hearts seasoned with salt and pepper and cook for 2 minutes on each side. Remove and set aside. Reheat another splash of oil in the same pan, add the snow peas, season with salt and pepper, and cook for 2–3 minutes until golden. Remove and set aside.
- Cut the chicken thighs into 2–3 cm pieces. In the pan, heat a splash of oil over medium heat, add the chicken, season with salt and pepper, and cook for 4–5 minutes until browned. Add the teriyaki sauce and a splash of water, sauté for 1 more minute to coat the chicken well with the sauce. Stir in the reserved snow peas and mix to combine.
- In a small bowl, mix the balsamic vinegar, a splash of olive oil, salt, and pepper until you have a uniform vinaigrette. Plate the grilled lettuce hearts, drizzle with the vinaigrette, and serve the teriyaki chicken with snow peas on the side. Accompany with the pickled carrot.
Nutrition (per serving)
- Calories: 468 kcal
- Protein: 31 g
- Carbohydrates: 18 g
- Fat: 20 g
- Fiber: 3 g