HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Chicken
topBanner
Teriyaki Chicken

Teriyaki Chicken

with Garlic Rice and Bok Choy

Read more

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.

Tags:Family Friendly
Allergens:Soy/SojaSulphites/SulfiteWheat/Blé

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

Jasmine Rice

4 tbsp

Teriyaki Sauce

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

1 tsp

Garlic Salt

1 tbsp

Soy Sauce

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

1 tbsp

Cornstarch

1 unit

Garlic, cloves

160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

2 unit

Green Onion

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber2 g
Protein45 g
Cholesterol124 mg
Sodium1670 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.**

4

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.

5

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.

6

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.