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Sticky Teriyaki Chicken Breast

Sticky Teriyaki Chicken Breast

with Roasted Broccoli and Rice

Custom recipe
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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!

Tags:Quick Prep
Allergens:SoyGluten

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy)

8 tbsp

Teriyaki Sauce

(ContainsSoy, Gluten)

1 tbsp

Garlic Puree

4 tbsp

All-Purpose Flour

(ContainsGluten)

¾ cup

Jasmine Rice

2 unit

Green Onion

227 g

Broccoli, florets

Not included in your delivery

0.56 tsp

Salt*

0.38 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate111 g
Sugar24 g
Dietary Fiber5 g
Protein50 g
Cholesterol125 mg
Sodium1780 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
Small Bowl
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

When chicken is almost done cooking, add teriyaki mixture. Stir to combine. Cook, stirring occasionally, until slightly reduced, 2-3 min.

6

Divide rice between plates. Top with broccoli, then teriyaki chicken. Sprinkle green onions over top.