Chicken Teriyaki

with Green Peppers and Rice

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the cooked rice from the heat and keep covered until serving.

photo

2 Prep pepper and sauce

Slice the bell peppers in half lengthwise and de-seed them. Slice each pepper half in half again. Add the soy sauce, oyster sauce, rice vinegar, sugar, ginger powder and garlic powder to a bowl and whisk until fully combined.

photo

3 Fry chicken and pepper

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken and peppers with a pinch of salt and cook for 7 min or until the chicken is cooked through and the peppers are starting to blacken and blister.

photo

4 Add sauce

Pour the sauce over the chicken and cook for 1 min further. Transfer the chicken to a chopping board, sprinkle with sesame seeds and slice finely.

photo

5 Serve

Serve the sliced chicken and pepper chunks over the rice.

Tips for fussy eaters

Serve with peas instead of peppers.

Pro tip

Bashing the chicken thigh with a rolling pin before slicing it will tenderize the meat.

Did you know that Teriyaki is a cooking technique and not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.

Cooking Time: 30 min

Cals 627 · Prot 48 · Carbs 86.2 · Fat 9.9

Ingredients

Number of people

Chicken Teriyaki

Chicken thighs, boneless skinless 400.00 Grams
Soy sauce 30.00 ML
Oyster sauce 20.00 Grams
Rice vinegar 15.00 ML
Brown sugar 10.00 Grams
Ginger powder 2.00 Grams
Garlic powder 2.00 Grams
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Sesame seeds 10.00 Grams

Sides

Jasmine rice 150.00 Grams
Salt 0.50 Tsp
Water 350.00 ML
Green bell pepper 2.00 Pieces

Did you know that Teriyaki is a cooking technique and not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.

Cooking Time: 30 min

Cals 627 · Prot 48 · Carbs 86.2 · Fat 9.9

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the cooked rice from the heat and keep covered until serving.

photo

2 Prep pepper and sauce

Slice the bell peppers in half lengthwise and de-seed them. Slice each pepper half in half again. Add the soy sauce, oyster sauce, rice vinegar, sugar, ginger powder and garlic powder to a bowl and whisk until fully combined.

photo

3 Fry chicken and pepper

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken and peppers with a pinch of salt and cook for 7 min or until the chicken is cooked through and the peppers are starting to blacken and blister.

photo

4 Add sauce

Pour the sauce over the chicken and cook for 1 min further. Transfer the chicken to a chopping board, sprinkle with sesame seeds and slice finely.

photo

5 Serve

Serve the sliced chicken and pepper chunks over the rice.

Tips for fussy eaters

Serve with peas instead of peppers.

Pro tip

Bashing the chicken thigh with a rolling pin before slicing it will tenderize the meat.

Ingredients

Number of people

Chicken Teriyaki

Chicken thighs, boneless skinless 400.00 Grams
Soy sauce 30.00 ML
Oyster sauce 20.00 Grams
Rice vinegar 15.00 ML
Brown sugar 10.00 Grams
Ginger powder 2.00 Grams
Garlic powder 2.00 Grams
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Sesame seeds 10.00 Grams

Sides

Jasmine rice 150.00 Grams
Salt 0.50 Tsp
Water 350.00 ML
Green bell pepper 2.00 Pieces
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...