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Teriyaki Chicken

Teriyaki Chicken

with Green Onion Rice and Veggies

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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.

Tags:Quick PrepFamily Friendly

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Chicken Thighs

¾ cup

Parboiled Rice

227 g

Broccoli, florets

4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tsp

Garlic Salt


2 unit

Green Onion

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp



113 g

Sugar Snap Peas

Not included in your delivery

1.5 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate92 g
Sugar21 g
Dietary Fiber6 g
Protein39 g
Cholesterol130 mg
Sodium1620 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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. Trim snap peas. 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, then cut into 2-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. Roast in the middle of the oven, until golden-brown and 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, snap peas 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 and snap peas 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 heat.


Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with veggies and chicken. Spoon sauce over chicken. Sprinkle remaining green onions over top.