Chili Teriyaki Chicken
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Chili Teriyaki Chicken

Chili Teriyaki Chicken

with Veggies and Rice

Sweet and savoury with a touch of heat, this quick teriyaki chicken recipe is the perfect choice for a satisfying meal in a jiffy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

1 tbsp


1 unit(s)

Mini Sweet Pepper

113 g

Sugar Snap Peas

2 tbsp

Ginger-Garlic Puree

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

¾ cup

Basmati Rice

56 g

Carrot, julienned

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories770 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber4 g
Protein44 g
Cholesterol145 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Large Bowl


Cook rice

Before starting, wash and dry all produce.Heat Guide for Step 2: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 2 tsp (4 tsp) spicy and 1 tbsp (2 tbsp) for extra-spicy! Add rice, stock powder, 1 1/4 cups (2 1/2 cups) water and 2 tbsp (4 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep chicken and sauce

Meanwhile, pat chicken dry with paper towels. Cut each tender in half. Cut any longer tenders into thirds.Add chicken, half the soy sauce and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.Heat a large non-stick pan over medium-high heat.While pan heats, combine teriyaki sauce, ginger-garlic puree, remaining cornstarch, remaining soy sauce, 1/3 cup (1/2 cup) water and 1 tsp (2 tsp) chili-garlic sauce in a large bowl. (NOTE: Reference heat guide.)

Sear chicken and prep

When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch.) Cook, flipping once, until golden-brown and cooked through, 2-3 min per side.** While chicken sears, core pepper, then cut into 1/4-inch strips.When chicken is done, transfer to the large bowl with sauce, then toss to coat.

Cook veggies

Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then carrots, snap peas and 2 tbsp (3 tbsp) water. Season with salt and pepper. Cover and cook, stirring occasionally, until veggies soften slightly, 3-4 min.Add peppers. Cook uncovered, stirring occasionally, until veggies are tender-crisp, 2-3 min.

Finish veggies and chicken

Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 30 sec-1 min. (NOTE: If sauce thickens too quickly, add 1 tsp water until desired consistency is reached)

Finish and serve

Fluff rice with a fork.Divide rice between plates, then top with chili teriyaki chicken and veggies.

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