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Teriyaki Chicken
with Green Onion Rice and Veggies
This simple supper, inspired by stir-fry flavours, is a breeze to cook and will easily become a weeknight go-to! Taste you can rely on, with ease you will appreciate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
¾ cup
Parboiled Rice
227 g
Broccoli, florets
4 tbsp
Teriyaki Sauce
(Contains Soy, Gluten)
1 tsp
Garlic Salt
(Contains Sulphites)
2 unit
Green Onion
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Cornstarch
(Contains Sulphites)
113 g
Sugar Snap Peas
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min.
While rice cooks, cut broccoli into bite-sized pieces. Trim snap peas. Thinly slice green onions. Stir together half the soy sauce and half the cornstarch in a medium bowl. Season with pepper. Pat chicken dry with paper towels, then cut into 2-inch pieces on a separate cutting board. Add chicken to the bowl with the cornstarch mixture, then toss to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Cook chicken in two batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer chicken to a foil-lined baking sheet. Roast in the middle of the oven, until golden-brown and cooked through, 8-10 min.**
While chicken roasts, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli, snap peas and 2 tbsp water (dbl for 4 ppl). Season with remaining garlic salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Remove pan from heat, then transfer broccoli and snap peas to a plate. Cover to keep warm.
Whisk together teriyaki sauce, remaining soy sauce, remaining cornstarch and 1/3 cup water (dbl for 4 ppl) in the same pan. Return pan to medium-high and bring to a boil. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from heat.
Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with veggies and chicken. Spoon sauce over chicken. Sprinkle remaining green onions over top.
