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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
1 tbsp
Cornstarch
1 unit(s)
Mini Sweet Pepper
113 g
Sugar Snap Peas
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
56 g
Carrot, julienned
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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 pan heats, combine teriyaki sauce, ginger-garlic puree, remaining cornstarch, remaining soy sauce, 1/3 cup (1/2 cup) water and 1 tsp (2 tsp) chili-garlic sauce in a large bowl. (NOTE: Reference heat guide.)
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 large bowl with sauce, then toss to coat.
Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then carrots, snap peas 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.
Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 30 sec-1 min. (NOTE: If sauce thickens too quickly, add 1 tsp water until desired consistency is reached)
Fluff rice with a fork.Divide rice between plates, then top with chili teriyaki chicken and veggies.
