Teriyaki Chicken Bowls
with sriracha mayo
This speedy dinner is packed with flavour and texture from sweet teriyaki chicken, tender-crisp stir-fried peppers and pops of edamame. Top it all off with the sriracha mayo drizzle for a deliciously creamy kick!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Breasts
¾ cup
Jasmine Rice
4 tbsp
Teriyaki Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tsp
Sriracha
2 unit
Garlic, cloves
160 g
Sweet Bell Pepper
56 g
Edamame
(Contains: Soy)
Not included in your delivery
4 tsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice and 1 1/3 cups (2 2/3 cups) water. Season with salt. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, in a large non-stick pan, heat 2 tsp (4 tsp) oil over medium heat. When pan is hot, add edamame. Cook for 5 min, tossing often, until edamame is warmed through. Season with salt. Transfer edamame to a bowl and cover to keep warm. While edamame cooks, cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic.
Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt and pepper. To the same pan, heat 2 tsp (4 tsp) oil over medium-high. Add chicken and peppers. (NOTE: Cook in batches for 4 portions, using 2 tsp oil per batch.) Cook for 2-3 min per side, until chicken is cooked through.
Reduce heat to medium, then add teriyaki sauce, soy sauce, garlic and 1/4 cup (1/2 cup) water. Cook for 2-4 min, stirring occasionally, until sauce reduces slightly.
Meanwhile, in a small bowl, combine mayo, sriracha (refer to Chef's Hack for heat guide) and 2 tsp (4 tsp) water.
Divide rice between bowls. Top with teriyaki chicken, then edamame. Drizzle sriracha mayo over top. Enjoy!
