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.
Bok Choy, chopped
Sweet Bell Pepper
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Sweet Chili Sauce
Soy Sauce Mirin Blend(ContainsSoy/Soja)
Black Sesame Seeds(ContainsSesame/Sésame)
Before starting, wash and dry all produce. Add 1 1/4 cups water, 2 tbsp butter, 1/8 tsp salt (dbl all for 4 ppl) and half the garlic powder to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut each tender in half. Season with remaining garlic powder, salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping once, until golden-brown and cooked through, 2-3 min per side.** Remove the pan from heat.
Meanwhile, add teriyaki sauce, soy sauce mirin blend, sweet chili sauce, half the cornstarch (use all for 4 ppl) and 1/4 cup water (dbl for 4 ppl) to a large bowl, then whisk to combine. Using a heavy pot or rolling pin, carefully smash ginger. Core, then cut pepper into 1/2-inch pieces. When chicken is cooked through, transfer to the bowl with sauce, then toss to coat.
Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, bok choy, carrots and ginger. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Reduce heat to medium, then add chicken and sauce to the pan with veggies. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Carefully remove ginger from the pan. Add half the sesame seeds to the pot with rice, then fluff with a fork. Divide rice and chicken and veggies between plates. Sprinkle remaining sesame seeds over top.