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Teriyaki Chicken

Teriyaki Chicken

with Garlic Rice and Bok Choy

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This simple supper, inspired by stir-fry flavours, is a breeze to cook and will easily become a weeknight go-to! Green onion-flecked rice gets topped with roasted chicken and sautéed peppers and bok choy, and a drizzle of dreamy teriyaki sauce ties it all together. Taste you can rely on with ease you will appreciate.

Tags:Family Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Jasmine Rice

4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 tsp

Garlic Salt

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 tbsp


1 unit

Garlic, cloves

160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

2 unit

Green Onion

Not included in your delivery

1.5 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber2 g
Protein45 g
Cholesterol124 mg
Sodium1670 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince or grate garlic. Using a strainer, rinse rice until water runs clear. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, garlic and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 cup water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch slices. Cut bok choy into 1-inch pieces. Thinly slice green onions. Stir together half the soy sauce and half the cornstarch in a medium bowl. Season with pepper. Pat chicken dry with paper towels. On a separate cutting board, carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Add chicken to the bowl with cornstarch mixture, then toss to coat.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: For 4 ppl, cook chicken in 2 batches, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a foil-lined baking sheet. Roast in the middle of the oven until cooked through, 7-10 min.**


Meanwhile, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until beginning to soften, 2-3 min. Add bok choy. Season with remaining garlic salt and pepper. Cook, stirring often, until leaves wilt and veggies are tender-crisp, 2-3 min. Remove the pan from heat. Transfer veggies to a plate, then cover to keep warm.


Add teriyaki sauce, remaining soy sauce, remaining cornstarch and 1/3 cup water (dbl for 4 ppl) to the same pan, then whisk to combine. Bring to a gentle boil over medium. Once boiling, cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat.


Fluff rice with a fork, then stir in half the green onions. Thinly slice chicken. Divide rice between plates. Top with veggies and chicken. Spoon sauce over chicken. Sprinkle remaining green onions over top.