Teriyaki Chicken
with Green Onion Rice and Broccoli
This simple supper, inspired by stir-fry flavours, is a breeze to cook and will easily become a weeknight go-to! Taste you can rely on with ease you will appreciate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
¾ cup
Parboiled Rice
227 g
Broccoli, florets
4 tbsp
Teriyaki Sauce
(Contains Soy, Gluten)
1 tsp
Garlic Salt
2 unit
Green Onion
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min.
While rice cooks, cut broccoli into bite-sized pieces. Thinly slice green onions. Stir together half the soy sauce, half the cornstarch and remaining garlic salt in a medium bowl. Season with pepper. Pat chicken dry with paper towels, then cut into 3-inch pieces on a separate cutting board. Add chicken to the bowl with the cornstarch mixture, then toss to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Cook chicken in two batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer chicken to a foil-lined baking sheet. Spread half the teriyaki sauce over tops of chicken. Roast in the middle of the oven, until cooked through, 8-10 min.**
While chicken roasts, heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until the broccoli is tender-crisp, 4-5 min. Remove pan from heat, then transfer broccoli to a plate. Cover to keep warm.
Whisk together remaining teriyaki sauce, remaining soy sauce, remaining cornstarch and 1/2 cup water (dbl for 4 ppl) in another medium bowl. Return pan to medium-high. Add teriyaki mixture and bring to a boil. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from heat.
Fluff rice with a fork, then stir in half the green onions. Thinly slice chicken. Divide rice between plates. Top with broccoli and chicken. Spoon pan sauce over chicken. Sprinkle remaining green onions over top.
