Chicken filets Teriyaki with mushrooms and wok vegetables a la Sandra

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What do you need: (For 2 people, 9 points per person)

450 grams chicken fillet fillet
400 grams of chestnut mushrooms (diced)
400 grams of Japanese wok vegetables
1 onion (chopped)
3 cloves of garlic (crushed and chopped)
1 red pepper (small cut)
200 ml Kikkoman Teriyaki sauce
30 grams (2 tablespoons) Greensweet Stevia Brown
25 ml of light liquid
30 grams (2 tablespoons) of chicken herbs
1 vegetable stock cube (crumbled)
possibly black pepper (to taste)

This is how you make it:

Season the chicken fillet with the chicken herbs.

Fry the onion, pepper and garlic in the becel light.

Add the chicken fillets and stir fry for a few minutes.

Add the mushrooms and stir-fry for about 5 minutes, then add the Japanese wok vegetables and another stir-fry for 5 minutes on a high heat.

Then pour the liquid and add the Greensweet Stevia Brown, the crumbled stock cube and the Teriyaki sauce.

Stir fry this on a high heat for another minute or 3.

Taste and add fresh black pepper to taste.

Enjoy your meal!

 

Source / photo: Sandra Kemna

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