Sticky Teriyaki Chicken Breasts

Sticky Teriyaki Chicken Breasts

with Roasted Broccoli and Rice

Custom recipe
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Even if you're pressed for time, you'll still be able to whip this recipe up in no time at all! This sticky, flavour packed teriyaki dish is sure to leave every plate clean!


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

4 tbsp

Soy Sauce Mirin Blend


4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Garlic Puree

30 g


4 tbsp

All-Purpose Flour


¾ cup

Jasmine Rice

2 unit

Green Onions

227 g

Broccoli, florets

Not included in your delivery

½ tsp


¼ tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate111 g
Sugar20 g
Dietary Fiber4 g
Protein50 g
Cholesterol125 mg
Sodium1550 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
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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. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, thinly slice green onions. Cut broccoli into bite-sized pieces. Peel, then mince or grate ginger. Combine soy sauce mirin blend, Teriyaki sauce, half the ginger and half the garlic puree in a small bowl. Season with salt and pepper.


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 fully cover.


Add broccoli, remaining ginger, 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 and cook until slightly reduced, 2-3 min.


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


If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken thighs/legs.