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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
Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

¾ cup

Parboiled Rice

227 g

Broccoli, florets

4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

2 unit

Green Onions

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

113 g

Sugar Snap Peas

Not included in your delivery

1.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**

4

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.

5

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.

6

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.