Healthy Teriyaki Chicken Set
Nutrition Value in 1 Serving
Calories
607.9 kcal
Carbohydrate
65.4 g
Fat
22.4 g
Protein
36.2 g
Nutrition Value in 1 Serving
Calories
676.2 kcal
Carbohydrate
79.6 g
Fat
22.9 g
Protein
37.9 g
Nutrition Value in 1 Serving
Calories
810.5 kcal
Carbohydrate
101.6 g
Fat
25.0 g
Protein
44.9 g
Product Used for the Recipe
1 Serving
1 hour
Colourful meal that is rich in antioxidants and good supply of protein as well as carbs for training.
Please Select an Option
Intensity
Low
Moderate
High
Dish
Baked Chicken Teriyaki
Vegetables
Ginger Carrot Soup
Baked Chicken Teriyaki
Vegetables
Ginger Carrot Soup
Baked Chicken Teriyaki
Vegetables
Ginger Carrot Soup
| 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.
| 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.
| 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.
- 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
| 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.
| 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.
| 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.
- 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
| 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.
| 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.
| 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.
- Brown rice
- 2 cup Brown rice
- Baked Chicken Teriyaki
- Vegetables
- Ginger Carrot Soup
- Dairy Product
- 1 cup Milk
- Fruit
- 2 small slices Guava
| Low | Moderate | High |
|---|---|---|
| This meal contains enough carbs that helps to release energy and suitable 3-4 hours before training. | Rich in antioxidants (variety of vegetables and fruit) that improves recovery also has sufficent protein for recovery and fibers content from vegetables. | Rich in antioxidants (variety of vegetables and fruit) that improves recovery also has sufficent protein for recovery and fibers content from vegetables. |
