Chicken Teriyaki

with Green Peppers and Rice
Quick & Easy
Family-Friendly
Calorie smart
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: 20 min
Cals 511 · Prot 49 · Carbs 68 · Fat 8
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Ingredients
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Chicken Teriyaki

Chicken breast
400 Grams
Soy sauce
30 ML
Oyster sauce
20 Grams
Rice vinegar
15 ML
Brown sugar
10 Grams
Ginger powder
2 Grams
Garlic powder
2 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sesame seeds
10 Grams

Sides

Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
350 ML
Green pepper
2 Pieces

Instructions

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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.
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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.
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3 Fry
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 7-8 min or until the chicken is cooked through and the peppers are starting to blacken and blister.
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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.
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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.

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