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Teriyaki Chicken

Teriyaki Chicken

with Green Onion Rice and Broccoli

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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 Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Parboiled Rice

227 g

Broccoli, florets

4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tsp

Garlic Salt

2 unit

Green Onions

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Garlic Puree

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
Calories710 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber5 g
Protein49 g
Cholesterol125 mg
Sodium1930 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Non-Stick Pan
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, 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.

2

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.

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 cooked through, 8-10 min.**

4

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.

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 the heat.

6

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.