HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKaraage Style Chicken Teriyaki
topBanner
Karaage-Style Chicken Teriyaki

Karaage-Style Chicken Teriyaki

with Sautéed Bok Choy and Rice

Read more

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!

Tags:Discovery
Allergens:Soy/SojaSulphites/SulfiteWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Tenders

30 g

Ginger

1 tbsp

Garlic Puree

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

4 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

4 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

4 tbsp

Teriyaki Sauce

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

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate125 g
Sugar24 g
Dietary Fiber4 g
Protein49 g
Cholesterol125 mg
Sodium1450 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Whisk
Medium Bowl
Small Bowl
Large Pot
Tongs
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.