Chili Teriyaki Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chili Teriyaki Chicken

Chili Teriyaki Chicken

with Veggies and Rice

Sweet and savoury with a touch of heat, this quick teriyaki chicken recipe is the perfect choice for a satisfying meal in a jiffy!

Tags:
Spicy
Quick
Allergens:
Soy
Sulphites
Wheat
Milk

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

1 tbsp

Cornstarch

1 unit(s)

Mini Sweet Pepper

170 g

Vegetable Mix

2 tbsp

Ginger-Garlic Puree

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

¾ cup

Basmati Rice

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

sideBannerName

Nutrition Values

Calories760 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber4 g
Protein44 g
Cholesterol145 mg
Sodium1990 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Large Bowl

Instructions

Cook rice
1

Before starting, wash and dry all produce.Heat Guide for Step 2: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 2 tsp (4 tsp) spicy and 1 tbsp (2 tbsp) for extra-spicy! Add rice, stock powder, 1 1/4 cups (2 1/2 cups) water and 2 tbsp (4 tbsp) butter to a medium pot. Cover 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 from heat. Set aside, still covered.

Prep chicken and sauce
2

Meanwhile, pat chicken dry with paper towels. Cut each tender in half. Cut any longer tenders into thirds.Add chicken, half the soy sauce and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.Heat a large non-stick pan over medium-high heat.While the pan heats, combine teriyaki sauce, ginger-garlic puree, remaining cornstarch, remaining soy sauce, 1/3 cup (1/2 cup) water and 1 tsp chili-garlic sauce in a large bowl. (NOTE: Reference heat guide.)

Sear chicken and prep
3

When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch.) Cook, flipping once, until golden-brown and cooked through, 2-3 min per side.** While chicken sears, core pepper, then cut into 1/4-inch strips.When chicken is done, transfer to the bowl with sauce, then toss to coat.

Cook veggies
4

Heat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then vegetable mix and 2 tbsp (3 tbsp) water. Season with salt and pepper. Cover and cook, stirring occasionally, until veggies soften slightly, 3-4 min.Add peppers. Cook uncovered, stirring occasionally, until veggies are tender-crisp, 2-3 min.

Finish veggies and chicken
5

Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste.

Finish and serve
6

Season rice with salt, to taste, then fluff with a fork. Divide rice between plates, then top with chicken and veggies.

Meal right image

Explore Similar Recipes

Meal left image