Healthy Teriyaki Chicken Set
1 hour
1 Serving
Colourful meal that is rich in antioxidants and good supply of protein as well as carbs for training.
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- Brown rice
- 2/3 cup Brown rice
- Baked Chicken Teriyaki
- Vegetables
- Ginger Carrot Soup
- Dairy Product
- 1/2 cup Milk
- Fruit
- 2 small slices Guava
Nutrition Value in 1 Serving
Calories
607.9 kcal
Carbohydrate
65.4 g
Fat
22.4 g
Protein
36.2 g
- Brown rice
- 1 1/3 cup Brown rice
- Baked Chicken Teriyaki
- Vegetables
- Ginger Carrot Soup
- Dairy Product
- 1 cup Milk
- Fruit
- 2 small slices Guava
Nutrition Value in 1 Serving
Calories
676.2 kcal
Carbohydrate
79.6 g
Fat
22.9 g
Protein
37.9 g
- Brown rice
- 2 cup Brown rice
- Baked Chicken Teriyaki
- Vegetables
- Ginger Carrot Soup
- Dairy Product
- 1 cup Milk
- Fruit
- 2 small slices Guava
Nutrition Value in 1 Serving
Calories
810.5 kcal
Carbohydrate
101.6 g
Fat
25.0 g
Protein
44.9 g
Baked Chicken Teriyaki
| 1/4 pcs (33g) | Chicken breast |
| 1 slice | Ginger, pounded |
| 2 clove | Garlic, pounded |
| 1 tbsp | Brown sugar |
| 1 tbsp | Light soy sauce |
| 1 tbsp | Oyster sauce |
| 1/4 tbsp | AJI-SHIO® Flavoured Black Pepper |
| Some | Sesame seeds |
- Tenderise chicken breast with meat hammer (optional).
- Marinate chicken with ginger, garlic, brown sugar, light soy sauce, oyster sauce and AJI-SHIO® Flavoured Black Pepper. Refrigerate for 30 minutes.
- Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
- Boil the marinated sauce for a few minutes.
- Place the chicken on the thick sauce. Turn off the heat.
- Sprinkle with some sesame seeds.
Vegetables
| 1 tbsp | Purple cabbage |
| 1 tbsp | Carrot |
| 1 tbsp | Cucumber |
| 1 tbsp | Edamame |
| 4-5 pcs | Cherry tomato |
- Slice the purple cabbage thinly.
- Grate the carrot and cucumber.
- Boiling edamame for 3 minutes, drain and let it cool.
- Mix well all the ingredients with tomato.
Ginger Carrot Soup
| 1 tsp | Olive oil |
| 1 clove | Garlic, sliced |
| 1 slice | Ginger, diced |
| 2 tbsp | Carrot, grated |
| 250 ml | Vegetable stock |
| 1 tsp | Honey |
| 1 tsp | Apple cider vinegar |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
- Heat oil, saute garlic and ginger until fragrant.
- Add in carrot and vegetable stock. Boil till the carrot is cooked.
- Then add honey, vinegar, AJI-SHIO® Flavoured Pepper and mix well.
- Let it cool (luke warm) and blend all together, serve.
Baked Chicken Teriyaki
| 1/2 pcs (66g) | Chicken breast |
| 1 slice | Ginger, pounded |
| 2 clove | Garlic, pounded |
| 1 tbsp | Brown sugar |
| 1 tbsp | Light soy sauce |
| 1 tbsp | Oyster sauce |
| 1/2 tbsp | AJI-SHIO® Flavoured Black Pepper |
| Some | Sesame seeds |
- Tenderise chicken breast with meat hammer (optional).
- Marinate chicken with ginger, garlic, brown sugar, light soy sauce, oyster sauce and AJI-SHIO® Flavoured Black Pepper. Refrigerate for 30 minutes.
- Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
- Boil the marinated sauce for a few minutes.
- Place the chicken on the thick sauce. Turn off the heat.
- Sprinkle with some sesame seeds.
Vegetables
| 1 tbsp | Purple cabbage |
| 1 tbsp | Carrot |
| 1 tbsp | Cucumber |
| 1 tbsp | Edamame |
| 4-5 pcs | Cherry tomato |
- Slice the purple cabbage thinly.
- Grate the carrot and cucumber.
- Boiling edamame for 3 minutes, drain and let it cool.
- Mix well all the ingredients with tomato.
Ginger Carrot Soup
| 1 tsp | Olive oil |
| 1 clove | Garlic, sliced |
| 1 slice | Ginger, diced |
| 2 tbsp | Carrot, grated |
| 250 ml | Vegetable stock |
| 1 tsp | Honey |
| 1 tsp | Apple cider vinegar |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
- Heat oil, saute garlic and ginger until fragrant.
- Add in carrot and vegetable stock. Boil till the carrot is cooked.
- Then add honey, vinegar, AJI-SHIO® Flavoured Pepper and mix well.
- Let it cool (luke warm) and blend all together, serve.
Baked Chicken Teriyaki
| 1/2 pcs (66g) | Chicken breast |
| 1 slice | Ginger, pounded |
| 2 clove | Garlic, pounded |
| 1 tbsp | Brown sugar |
| 1 tbsp | Light soy sauce |
| 1 tbsp | Oyster sauce |
| 1/2 tbsp | AJI-SHIO® Flavoured Black Pepper |
| Some | Sesame seeds |
- Tenderise chicken breast with meat hammer (optional).
- Marinate chicken with ginger, garlic, brown sugar, light soy sauce, oyster sauce and AJI-SHIO® Flavoured Black Pepper. Refrigerate for 30 minutes.
- Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
- Boil the marinated sauce for a few minutes.
- Place the chicken on the thick sauce. Turn off the heat.
- Sprinkle with some sesame seeds.
Vegetables
| 1 tbsp | Purple cabbage |
| 1 tbsp | Carrot |
| 1 tbsp | Cucumber |
| 1 tbsp | Edamame |
| 4-5 pcs | Cherry tomato |
- Slice the purple cabbage thinly.
- Grate the carrot and cucumber.
- Boiling edamame for 3 minutes, drain and let it cool.
- Mix well all the ingredients with tomato.
Ginger Carrot Soup
| 1 tsp | Olive oil |
| 1 clove | Garlic, sliced |
| 1 slice | Ginger, diced |
| 2 tbsp | Carrot, grated |
| 250 ml | Vegetable stock |
| 1 tsp | Honey |
| 1 tsp | Apple cider vinegar |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
- Heat oil, saute garlic and ginger until fragrant.
- Add in carrot and vegetable stock. Boil till the carrot is cooked.
- Then add honey, vinegar, AJI-SHIO® Flavoured Pepper and mix well.
- Let it cool (luke warm) and blend all together, serve.
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
