Sweet Chili Teriyaki Chicken
with Buttery Edamame Rice- Soy
- Gluten
- Milk
- Sesame
Sweet and savoury with a touch of heat, this quick teriyaki chicken recipe is the perfect choice for a satisfying meal in a jiffy!
Ingredients
340 g
Chicken Breast Tenders
200 g
Zucchini
160 g
Sweet Bell Pepper
30 g
Ginger
4 tbsp
Teriyaki Sauce
(Contains: Soy, Gluten)
2 tbsp
Sweet Chili Sauce
56 g
Edamame
(Contains: Soy)
¾ cup
Basmati Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and edamame, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
While rice and edamame cook, smash ginger with a heavy pot or rolling pin. Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Pat chicken dry with paper towels. Cut each tender in half. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping once, until golden-brown and cooked through, 2-3 min per side.** While chicken cooks, combine teriyaki sauce, soy sauce mirin blend and all the sweet chili sauce in a large bowl. When chicken is done, transfer to the bowl with sauce, then toss to coat.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, zucchini and ginger. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Add chicken and sauce to the pan with veggies. Bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min.
Carefully remove ginger from the pan with chicken and veggies. Fluff rice with a fork. Divide rice, chicken and veggies between plates. Sprinkle sesame seeds over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, but some found the sauce too strong or salty; others wished for more flavor or a thicker consistency.
- Ease of prep: Quick and simple to prepare with easy cleanup, though some had issues with rice cooking times.
- Suggestions: Consider thickening the sauce separately before adding chicken. Try adding cashews or other nuts for crunch.
- Portions: Several reviewers mentioned wanting more vegetables, particularly zucchini and edamame.
- Leftovers: Tastes great both hot and cold the next day, making it good for leftovers.
