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Sticky Teriyaki Double Chicken
with Roasted Broccoli and Rice
Even if you're pressed for time, you'll be able to whip this recipe up in a flash! This sticky, flavour-packed teriyaki dish is sure to leave every bowl clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
620 g
Chicken Breast, Diced
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
4 tbsp
Teriyaki Sauce
(Contains Soy, Wheat, Sesame, Sulphites May contain Crustaceans, Tree nuts, Gluten, Egg, Fish, Soy, Sulphites, Sesame, Milk, Wheat, Mustard)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
4 tbsp
All-Purpose Flour
(Contains Wheat, Gluten May contain Soy, Sesame, Milk, Wheat, Tree nuts, Egg, Peanuts, Crustaceans, Sulphites, Fish)
¾ cup
Jasmine Rice
2 unit(s)
Green Onion
227 g
Broccoli
Not included in your delivery
0.44 tsp
Salt*
2 tbsp
Oil*
0.38 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut broccoli into bite-sized pieces.
- Add soy sauce mirin blend, teriyaki sauce, garlic puree and 1/4 cup (1/2 cup) water to a small bowl. Season with pepper, then stir to combine.
- Combine flour, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl.
- Pat chicken dry with paper towels.
- Add chicken to flour mixture and toss to coat.
- Using your hands, press flour mixture into chicken to coat completely.
- Add broccoli and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until golden-brown, 12-14 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.**
- When chicken is almost cooked through, add teriyaki mixture. Stir to combine. Cook, stirring occasionally, until slightly reduced, 1-2 min.
- Fluff rice with a fork.
- Divide rice between plates. Top with broccoli and teriyaki chicken.
- Sprinkle green onions over top.
If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.