Sticky Teriyaki Chicken
with Roasted Broccoli and Rice
Even if you're pressed for time, you'll be able to whip this recipe up in a flash! This sticky, flavour-packed teriyaki dish is sure to leave every plate clean!
340 g
Chicken Tenders
4 tbsp
Soy Sauce Mirin Blend
()
8 tbsp
Teriyaki Sauce
()
1 tbsp
Garlic Puree
4 tbsp
All-Purpose Flour
()
¾ cup
Jasmine Rice
2 unit
Green Onion
227 g
Broccoli, florets
0.56 tsp
Salt*
0.38 tsp
Pepper*
2 tbsp
Oil*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, thinly slice green onions. Cut broccoli into bite-sized pieces. Add soy sauce mirin blend, teriyaki sauce, half the garlic puree and 1/4 cup water (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Combine flour, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to flour mixture and toss to coat. Using your hands, press flour mixture into chicken to coat completely.
Add broccoli, remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 12-14 min. Heat a large non-stick pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.
When chicken is almost done cooking, add teriyaki mixture. Stir to combine. Cook, stirring occasionally, until slightly reduced, 2-3 min.
Divide rice between plates. Top with broccoli, then teriyaki chicken. Sprinkle green onions over top.
