Teriyaki Chicken
on Green Onion Rice with Garlicky 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
2 unit
Chicken Breasts
¾ cup
Parboiled Rice
227 g
Broccoli, florets
4 tbsp
Teriyaki Sauce
(Contains Soy, Gluten)
1 tsp
Garlic Salt
(Contains Sulphites)
2 unit
Green Onion
1 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.
Cut broccoli into bite-sized pieces. Thinly slice green onions. Stir together half the soy sauce and half the cornstarch in a medium bowl. Season with pepper. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. Add chicken to the medium bowl with cornstarch mixture, then toss to coat.
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. Roast in the middle of the oven, until cooked through, 8-10 min.**
While chicken roasts, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with remaining garlic 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 teriyaki, remaining soy sauce, remaining cornstarch and 1/3 cup water (dbl for 4 ppl) in the same pan. Return pan to medium-high and bring to a boil. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from the 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.
