Stir fry
Potato teriyaki pan
The Potato Teriyaki Skillet is a good example of a subtle fusion twist without exaggeration. Potatoes, vegetables and chicken remain familiar but gain more spice and brightness.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 385 kcal
- Protein
- ≈ 24.1 g
- Carbohydrates
- ≈ 48.2 g
- Fat
- ≈ 9.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 red pepper · ≈ 150.0 g
- 1 zucchini · ≈ 250.0 g
- 1 onion · ≈ 100.0 g
- 2 tbsp oil · ≈ 27.3 g
- 2 tbsp soy sauce · ≈ 30.0 g
- 1 tsp honey · ≈ 7.0 g
- 1 tsp sesame · ≈ 5.0 g
- 1 spring onion · ≈ 20.0 g
- 4 tbsp teriyaki sauce · ≈ 60 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g waxy potatoes
- 300 g chicken breast fillet
- 1 red pepper
- 1 zucchini
- 1 onion
- 2 tbsp oil
- 4 tbsp teriyaki sauce
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tsp sesame
- 1 spring onion
- pepper
Instructions
- Cut the potatoes into small cubes and pre-boil them in salted water for 8 minutes. Drain and allow to evaporate.
- Cut the chicken, peppers, zucchini and onion into bite-sized pieces.
- Heat oil in a large pan. Fry the potatoes until golden brown, then remove them.
- Brown the chicken all over in the same pan. Add onion, peppers and zucchini and fry for 4 minutes.
- Mix teriyaki sauce, soy sauce and honey. Add to the pan along with the potatoes and glaze for 2 to 3 minutes.
- Serve with sesame seeds and finely chopped spring onions.
