Sweet Chili Teriyaki Chicken
with Buttery Garlic 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!
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
310 g
Chicken Breast Tenders
113 g
Bok Choy, chopped
160 g
Sweet Bell Pepper
30 g
Ginger
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
¾ cup
Jasmine Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
56 g
Carrot, julienned
½ tbsp
Cornstarch
1 tsp
Garlic Powder
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water, 2 tbsp butter, 1/8 tsp salt (dbl all for 4 ppl) and half the garlic powder to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut each tender in half. Season with remaining garlic powder, salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping once, until golden-brown and cooked through, 2-3 min per side.** Remove the pan from heat.
Meanwhile, add teriyaki sauce, soy sauce mirin blend, sweet chili sauce, half the cornstarch (use all for 4 ppl) and 1/4 cup water (dbl for 4 ppl) to a large bowl, then whisk to combine. Using a heavy pot or rolling pin, carefully smash ginger. Core, then cut pepper into 1/2-inch pieces. When chicken is cooked through, transfer to the bowl with sauce, then toss to coat.
Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, bok choy, carrots and ginger. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Reduce heat to medium, then add chicken and sauce to the pan with veggies. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Carefully remove ginger from the pan. Add half the sesame seeds to the pot with rice, then fluff with a fork. Divide rice and chicken and veggies between plates. Sprinkle remaining sesame seeds over top.
