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Teriyaki chicken with sunflower seeds

Teriyaki chicken with sunflower seeds

Teriyaki chicken with sunflower seeds. Prepared with shelled sunflower seeds instead of sesame seeds.

Active time25 min

Cooking12 min

Total30 min

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Ingredients

  • 10 g fresh ginger
  • 400 g chicken breasts
  • 10 g shelled sunflower seeds
  • 15 ml sunflower oil
  • 20 g honey
  • 40 ml soy sauce

Preparation

  1. Peel and grate the ginger. Mix the soy sauce, honey and ginger in a bowl. Cut the chicken breasts into strips.

    10 g fresh ginger
    400 g chicken breasts
    20 g honey
    40 ml soy sauce
    • grater
    • bowl
    • knife

  2. Heat the oil in a frying pan and brown the chicken for 6 to 7 minutes, stirring.

    15 ml sunflower oil
    • frying pan
    • spatula

  3. Add the sauce and simmer gently for 5 minutes, turning the pieces. Check that the chicken is cooked through, then add the shelled sunflower seeds.

    10 g shelled sunflower seeds
    • frying pan
    • spatula

Allergens

  • Gluten
  • Soy
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Teriyaki chicken with sunflower seeds