Chicken Wings with Vegetables in Teriyaki Sauce
Chicken wings provide a hearty portion of protein, while a sweet-savory teriyaki glaze coats the meat and vegetables. Bell pepper and onion retain a little bite. Serve at once, while the sauce is glossy and before it thickens as it cools.
Chicken Wings
Cut the chicken wings (800 g) at the joints. Heat the olive oil (10 g) and fry the wings for 12 minutes, turning them, until golden in spots.
Vegetables and Teriyaki Sauce
Slice the bell pepper (150 g) and onion (60 g), and mince the garlic (6 g) and ginger (5 g). Combine the sugar-free soy sauce (50 g), rice vinegar (15 g), and stevia (10 g).
Add the pepper, onion, garlic, and ginger to the wings, then pour in the sauce. Cover the pan and simmer for 15 minutes, until the wings are fully cooked and the sauce has thickened. Sprinkle with sesame seeds (10 g) and serve hot.
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