Tepanyaki with chicken
Composition / ingredients
1
servings:
Cooking method
Cut onion and pepper into cubes, cut champignons into slices and add soy sprouts. Cut the chicken fillet into cubes. In a preheated frying pan, fry the chicken in vegetable oil. Add chopped vegetables to the chicken, fry for about two minutes, stirring occasionally.
Move the fried chicken and vegetables to the edge of the pan, drive the chicken egg into the free part. Fry the egg, stirring it periodically to get crushed overcooked pieces. Here, in the frying pan, add boiled rice, sesame oil, soy sauce, mix everything thoroughly and warm up for a few minutes.
Traditionally, tepanyaki with chicken is served in a hot pan in portions.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Champignons - 24 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Soybeans, dried, uncooked - 403 kcal/100g
- Boiled soybeans - 130 kcal/100g
- Mizo soybeans - 171 kcal/100g
- Raw sprouted soybeans - 46 kcal/100g
- Soy flour with full fat content - 421 kcal/100g
- Skimmed soy flour - 326 kcal/100g
- Refined soybean oil - 899 kcal/100g
- Soy - 403 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Sesame oil - 899 kcal/100g
