HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chili Teriyaki Chicken
Sweet Chili Teriyaki Chicken

Sweet Chili Teriyaki Chicken

with Buttery Garlic Rice

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Sweet and savoury with a touch of heat, this quick teriyaki chicken recipe is the perfect choice for a satisfying meal in a jiffy!


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Tenders

113 g

Bok Choy, chopped

160 g

Sweet Bell Pepper

30 g


4 tbsp

Teriyaki Sauce

(ContainsSoy, Sulphites, Gluten)

2 tbsp

Sweet Chili Sauce

¾ cup

Jasmine Rice

4 tbsp

Soy Sauce Mirin Blend


1 tbsp

Black Sesame Seeds


56 g

Carrot, julienned

½ tbsp


1 tsp

Garlic Powder

Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp


0.13 tsp


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate101 g
Sugar23 g
Dietary Fiber4 g
Protein43 g
Cholesterol148 mg
Sodium1870 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl
Rolling Pin
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 1 1/4 cups water, 2 tbsp butter, 1/8 tsp salt (dbl all for 4 ppl) and half the garlic powder to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut each tender in half. Season with remaining garlic powder, salt and pepper. When the pan is 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.** Remove the pan from heat.


Meanwhile, add teriyaki sauce, soy sauce mirin blend, sweet chili sauce, half the cornstarch (use all for 4 ppl) and 1/4 cup water (dbl for 4 ppl) to a large bowl, then whisk to combine. Using a heavy pot or rolling pin, carefully smash ginger. Core, then cut pepper into 1/2-inch pieces. When chicken is cooked through, transfer to the bowl with sauce, then toss to coat.


Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, bok choy, carrots and ginger. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.


Reduce heat to medium, then add chicken and sauce to the pan with veggies. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.


Carefully remove ginger from the pan. Add half the sesame seeds to the pot with rice, then fluff with a fork. Divide rice and chicken and veggies between plates. Sprinkle remaining sesame seeds over top.