Teriyaki Chicken
with Garlic Rice and Bok Choy- Soy
- Sulphites
- Wheat
Inspired by stir-fry flavours, this simple supper is a breeze to cook! Green onion-flecked rice gets topped with roasted chicken, sautéed peppers and bok choy, while a drizzle of dreamy teriyaki sauce ties it all together.
Ingredients
2 unit
Chicken Breasts
¾ cup
Jasmine Rice
4 tbsp
Teriyaki Sauce
(Contains: Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
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*
¼ tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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, 1/2 tbsp sugar 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty teriyaki chicken, though some found the sauce too salty or bland; consider adjusting seasoning to taste.
- Ease of prep: Several noted the recipe was simple to make, but some found the multiple steps and pan-frying then baking chicken unnecessary.
- Suggestions: Mix cornstarch with liquids before adding to the pan to avoid lumps; consider pan-frying chicken without oven step for simplicity.
- Portions: Some felt the meal was filling, while others wanted more vegetables, especially bok choy, or found the chicken portions small.
- Vegetables: Many reported issues with wilted bok choy; store separately and use promptly for best results.
