Teriyaki Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Teriyaki Chicken

Teriyaki Chicken

with Garlic Rice and 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.

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ cup

Jasmine Rice

227 g

Broccoli, florets

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

1 tsp

Garlic Salt

2 unit

Green Onion

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp


(Contains Sulphites)

1 unit

Garlic, cloves

Not included in your delivery

1.5 tbsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat16 g
Saturated Fat2.5 g
Carbohydrate91 g
Sugar19 g
Dietary Fiber4 g
Protein48 g
Cholesterol125 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Aluminum Foil


Make garlic rice

Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, garlic 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, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and marinate chicken

Meanwhile, 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 bowl with cornstarch mixture, then toss to coat.

Cook chicken

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: For 4 ppl, cook chicken in 2 batches, 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.**

Cook broccoli

Meanwhile, 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 broccoli is tender-crisp, 4-5 min. Remove the pan from heat. Transfer broccoli to a plate and cover to keep warm.

Make sauce

Add teriyaki sauce, remaining soy sauce, remaining cornstarch and 1/3 cup water (dbl for 4 ppl) to the same pan, then whisk to combine. Return the pan to medium-high and bring to a boil. Once boiling, cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat.

Finish and serve

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.