Teriyaki Chicken Stir-Fry
with Sesame-Green Onion Rice- Soy
- Wheat
- Sesame
- Sulphites
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Chicken breast • Carrots • Sweet bell pepper • Jasmine rice • Mushrooms • Lemon • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Sesame oil • Asian sesame spice blend (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) (sesame) • Green onion.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
113 g
Mushrooms
1 unit(s)
Lemon
1 unit(s)
Green Onion
4 tbsp
Teriyaki Sauce
(Contains: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard, May contain traces of allergens, Soy, Wheat, Sesame, Sulphites)
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
11 g
Asian Sesame Blend
(Contains: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, May contain traces of allergens, Sesame)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then sprinkle with half the Asian Sesame Blend all over.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the top of the oven for 12-14 min, until cooked through.**
- When done, rest chicken, covered, for 5 min.
- Carefully wipe the pan clean.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Quarter mushrooms.
- Zest, then juice lemon.
- Thinly slice green onion.
- In a small bowl, combine teriyaki sauce, 1 tbsp (2 tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest and 3 tbsp (6 tbsp) water.
- Reheat the same pan (from step 2) over medium.
- When hot, add half the sesame oil, then carrots and mushrooms. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with remaining Asian Sesame Blend, salt and pepper.
- To the pan with veggies, add sauce (from step 3). Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Thinly slice chicken and add to the pan with sauce and veggies, along with any chicken resting juices. Stir to combine.
- Fluff rice with a fork, then stir in half the green onions, remaining sesame oil and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with saucy chicken-veggie mixture.
- Sprinkle remaining green onions over top.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**
