This simple supper, inspired by stir-fry flavours, is a breeze to cook and will easily become a weeknight go-to! Green onion-flecked rice gets topped with roasted chicken and sautéed peppers and bok choy, and a drizzle of dreamy teriyaki sauce ties it all together. Taste you can rely on with ease you will appreciate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Soy Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Sweet Bell Pepper
Shanghai Bok Choy
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince or grate garlic. Using a strainer, rinse rice until water runs clear. 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 cup water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch slices. Cut bok choy into 1-inch 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. On a separate cutting board, 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.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: For 4 ppl, cook chicken in 2 batches, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a foil-lined baking sheet. Roast in the middle of the oven until cooked through, 7-10 min.**
Meanwhile, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until beginning to soften, 2-3 min. Add bok choy. Season with remaining garlic salt and pepper. Cook, stirring often, until leaves wilt and veggies are tender-crisp, 2-3 min. Remove the pan from heat. Transfer veggies to a plate, then cover to keep warm.
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. Bring to a gentle boil over medium. Once boiling, cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat.
Fluff rice with a fork, then stir in half the green onions. Thinly slice chicken. Divide rice between plates. Top with veggies and chicken. Spoon sauce over chicken. Sprinkle remaining green onions over top.