Teriyaki Chicken
with Green Onion Rice and Broccoli- Soy
- Gluten
- Sulphites
- Wheat
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.
Ingredients
2 unit
Chicken Breasts
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, Sulphites, Wheat)
1 tbsp
Cornstarch
(Contains: Sulphites)
1 tbsp
Garlic Puree
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
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, garlic puree 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. Once boiling, 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. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) 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 heat. 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 broccoli is tender-crisp, 4-5 min. Remove pan from heat, then transfer broccoli to a plate. Cover to keep warm.
Whisk together teriyaki sauce, 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 sauce over chicken. Sprinkle remaining green onions over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The teriyaki sauce divides opinions — many love its savoury depth, while others find it too salty, too bitter, or lacking sweetness. The garlic rice is a consistent highlight, and the chicken is generally well-received when cooked through properly.
- Ease of prep: Most reviewers find this meal straightforward to prepare, though timing all components together takes a little coordination. Some note it runs closer to 45–60 minutes rather than the suggested 30.
- Suggestions: Dissolve the cornstarch in water or soy sauce before adding it to the pan to avoid lumps in the sauce. Several reviewers also recommend doubling the sauce ingredients for better coverage, and a few added fresh ginger or a splash of hoisin to boost flavour.
- Leftovers: This meal reheats well, and several reviewers noted getting three servings from a two-person kit. Leftover rice works nicely for lunch the next day.
- Customisations: Some reviewers stirred minced garlic or a knob of butter into the broccoli for extra flavour, and a few finished the chicken in the sauce rather than spooning it over top for a more evenly coated result.
