Sticky Teriyaki Plant-Based Protein Shreds
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 plant-based protein shred dish is sure to leave every bowl clean!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
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
Cooking Steps
- 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 plant-based protein shreds dry with paper towels.
- Add plant-based protein shreds to flour mixture and toss to coat.
- Using your hands, press flour mixture into plant-based protein shreds 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 plant-based protein shreds. Cook, tossing occasionally, until golden-brown and cooked through, 6-8 min.**
- When plant-based protein shreds are 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 plant-based protein shreds.
- Sprinkle green onions over top.
If you've opted to get plant-based protein shreds, prep and cook it the same way the recipe instructs you to prep and cook the chicken, tossing occasionally until cooked through, 6-8 min.**