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Гречневая лапша с курицей-терияки

p_O.jpg

Ингредиенты (4 порции) 

Лапша гречневая 300 г 
Филе куриное 200 г 
Перец болгарский 1 штука 
Перец чили по вкусу 
Шампиньоны 150 г 
Кукуруза мини 5 штук 
Лук репчатый 1 головка 
Соус терияки по вкусу 
Соус табаско по вкусу 
Соль по вкусу 
Масло оливковое по вкусу 
Масло сливочное по вкусу 
Соус соевый по вкусу 

Способ приготовления (30 минут)  
1. Отвариваем лапшу в подсоленной воде. 
2. Курицу обжариваем на сливочном масле (добавляем немного оливкового масла), добавляем терияки, продолжаем готовить на медленном огне. 
3. На оливковом масле обжариваем болгарский перец, затем добавляем лук, обжариваем на медленном огне. 
4. На отдельной сковороде обжариваем шампиньоны (можно добавить немного терияки). 
5. Кукурузу также обжариваем на оливковом масле. 
6. Затем все готовые ингредиенты добавляем к лапше, продолжаем готовить на медленном огне еще минуты 3, добавляем несколько капель табаско и соевый соус. 

 
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    [NAME] => Гречневая лапша с курицей-терияки
    [~NAME] => Гречневая лапша с курицей-терияки
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    [PREVIEW_TEXT] => Перед подачей украшаем несколькими колечками перца чили.
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p_O.jpg

Ингредиенты (4 порции) 

Лапша гречневая 300 г 
Филе куриное 200 г 
Перец болгарский 1 штука 
Перец чили по вкусу 
Шампиньоны 150 г 
Кукуруза мини 5 штук 
Лук репчатый 1 головка 
Соус терияки по вкусу 
Соус табаско по вкусу 
Соль по вкусу 
Масло оливковое по вкусу 
Масло сливочное по вкусу 
Соус соевый по вкусу 

Способ приготовления (30 минут)  
1. Отвариваем лапшу в подсоленной воде. 
2. Курицу обжариваем на сливочном масле (добавляем немного оливкового масла), добавляем терияки, продолжаем готовить на медленном огне. 
3. На оливковом масле обжариваем болгарский перец, затем добавляем лук, обжариваем на медленном огне. 
4. На отдельной сковороде обжариваем шампиньоны (можно добавить немного терияки). 
5. Кукурузу также обжариваем на оливковом масле. 
6. Затем все готовые ингредиенты добавляем к лапше, продолжаем готовить на медленном огне еще минуты 3, добавляем несколько капель табаско и соевый соус. 
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p_O.jpg

Ингредиенты (4 порции) 

Лапша гречневая 300 г 
Филе куриное 200 г 
Перец болгарский 1 штука 
Перец чили по вкусу 
Шампиньоны 150 г 
Кукуруза мини 5 штук 
Лук репчатый 1 головка 
Соус терияки по вкусу 
Соус табаско по вкусу 
Соль по вкусу 
Масло оливковое по вкусу 
Масло сливочное по вкусу 
Соус соевый по вкусу 

Способ приготовления (30 минут)  
1. Отвариваем лапшу в подсоленной воде. 
2. Курицу обжариваем на сливочном масле (добавляем немного оливкового масла), добавляем терияки, продолжаем готовить на медленном огне. 
3. На оливковом масле обжариваем болгарский перец, затем добавляем лук, обжариваем на медленном огне. 
4. На отдельной сковороде обжариваем шампиньоны (можно добавить немного терияки). 
5. Кукурузу также обжариваем на оливковом масле. 
6. Затем все готовые ингредиенты добавляем к лапше, продолжаем готовить на медленном огне еще минуты 3, добавляем несколько капель табаско и соевый соус. 
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