Chicken Teriyaki
with Veggie Cauliflower Rice
Experience a classic teriyaki dish with tender chicken in a sweet-savoury glaze, paired with fluffy cauliflower rice and colourful vegetables. A satisfying and simple meal!
Cals 439 · Prot 53 · Carbs 32 · Fat 11
Low Carb
Calorie Smart
25 min
Experience a classic teriyaki dish with tender chicken in a sweet-savoury glaze, paired with fluffy cauliflower rice and colourful vegetables. A satisfying and simple meal!
Cals 439 · Prot 53 · Carbs 32 · Fat 11
Low Carb
Calorie Smart
Ingredients
Teriyaki chicken
Chicken breast
400 Grams
Teriyaki sauce
8*9*10*
40 ML
White vinegar
15 ML
Sesame oil
3*9*
15 ML
Water
50 ML
Soy sauce
9*10*11*
10 ML
Brown sugar
5 Grams
Ginger powder
2 Grams
Garlic powder
2 Grams
Veggie rice
Carrot
1 Piece
Cauliflower
400 Grams
Green peas
100 Grams
To serve
Sesame seeds
3*
5 Grams
Allergens
*8 Molluscs, *9 Soya, *10 Wheat, *3 Sesame Seeds, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1818 / 439 |
| Fats (g) | 11.3 |
| of which saturated (g) | 2.1 |
| Carbohydrates (g) | 32 |
| of which sugars (g) | 17.5 |
| Fibers (g) | 7.4 |
| Proteins (g) | 52.7 |
| Salt (g) | 2.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veg
- Peel and finely chop the carrot into small bite-sized pieces.
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
Tip! Alternatively, grate the carrot to save time.
2 Cook cauli rice
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Add the cauliflower and carrot with a pinch of salt and pepper.
- Fry for 5-7 min.
- Add the peas for the final minute to heat through.
- Cover with a lid and keep warm.
3 Make sauce
- Meanwhile, in a small bowl, combine teriyaki sauce, white vinegar, sesame oil, measured water, soy sauce, brown sugar and ginger and garlic powders.
- Reserve sauce for later.
4 Fry chicken
- Season the chicken with salt and pepper.
- Heat a large non-stick pan over a medium heat with a drizzle of oil.
- Fry the chicken for 5-7 min on each side or until cooked through.
5 Glaze chicken
- Once the chicken is cooked, add the reserved sauce.
- Cook for 1-2 min, coating the chicken.
6 Serve
- Serve the Chicken Teriyaki on Veggie Cauliflower Rice.
- Garnish with sesame seeds.
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