Lotus Roots and Chicken Tender Teriyaki – a delicious recipe with Chicken tenders, Lotus root, Sake, Vinegar, Soy sauce, enough. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove any sinew from the chicken and cut into bite sizes.
2
Put the chicken in a plastic bag with the sugar and the soy sauce to season.
3
Cut lotus roots into 7 mm wedges or half moons.
4
Soak in vinegar water for a while, then drain.
5
Coat the chicken and lotus roots with katakuriko.
6
Heat a generous amount of oil in a pan.
7
Remove the excess katakuriko from the chicken and saute in oil.
8
Saute the chicken until golden brown, then add the lotus roots and cook until browned.
9
Add the seasonings and cook over high-heat to take the sharp edge off the vinegar.
10
Lower the heat and cover the pan to simmer.
11
When the liquid is reduced, remove the lid, brown the contents and it's done!
242
kcal
Calories
5
g
Fat
8
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Chicken tenders, 10 cm Lotus root, 2 tbsp Sake, 2 tbsp Vinegar (aged), and more.
Yes, Lotus Roots and Chicken Tender Teriyaki falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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