Karaage-Style Chicken Teriyaki
with Sautéed Bok Choy and Rice
There's nothing like the sound of sizzling chicken to make your stomach rumble! Inspired by the Japanese style of karaage cooking, we've seasoned and coated juicy chicken tenders, then shallow fried them for crunchy, crispy goodness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
30 g
Ginger
1 tbsp
Garlic Puree
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
4 tbsp
Cornstarch
(Contains Sulphites)
4 tbsp
All-Purpose Flour
(Contains Wheat)
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
227 g
Shanghai Bok Choy
2 unit
Green Onion
Not included in your delivery
½ cup
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, peel, then mince or grate ginger. Thinly slice green onions. Cut bok choy into 1-inch pieces. Pat chicken dry with paper towels. Add chicken, half the ginger, half the garlic and half the soy sauce mirin blend to a medium bowl, then season with salt and pepper. Toss to combine. Set aside. Whisk together remaining soy sauce mirin blend and teriyaki sauce in a small bowl until combined. Set aside.
Add cornstarch and flour to a large zip-top bag, then season with salt and pepper. (NOTE: If you don't have a zip-top bag, add to a shallow dish and toss to combine!) Close top, then shake to combine. Add chicken. Close top, then shake to coat chicken.
Heat 1/4-inch layer of oil in a large heavy-bottomed pot over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add chicken tenders. Cook until golden brown and cooked through, 2-3 min per side.** (NOTE: Don't overcrowd the pan, cook in batches for 4 ppl.) Using tongs, transfer chicken to a paper-towel-lined plate.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining garlic, remaining ginger, 1 tbsp water (dbl for 4 ppl) and bok choy. Cook, stirring constantly, until tender-crisp, 2-3 min. Transfer to a plate. Add soy-teriyaki mixture to the pan. Cook, stirring constantly, until warmed through, 1-2 min. Remove from heat.
Fluff rice with a fork, then stir in half the green onions. Divide rice and bok choy between bowls. Top with karaage chicken, then drizzle over teriyaki sauce from the pan. Sprinkle over remaining green onions.
