Teriyaki Chicken
with Green Onion Rice and Broccoli
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.
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
2 unit
Chicken Breasts
¾ cup
Parboiled Rice
227 g
Broccoli, florets
4 tbsp
Teriyaki Sauce
(Contains Soy, Gluten)
1 tsp
Garlic Salt
2 unit
Green Onion
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Garlic Puree
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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, garlic puree 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. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
Cut broccoli into bite-sized pieces. 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. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Add chicken to the medium bowl with cornstarch mixture, then toss to coat.
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 cooked through, 8-10 min.**
While chicken roasts, heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli 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 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 the heat.
Fluff rice with a fork, then stir in half the green onions. Thinly slice chicken. Divide rice between plates. Top with broccoli and chicken. Spoon sauce over chicken. Sprinkle remaining green onions over top.
