Chicken Teriyaki
with Veggie Jasmine Rice
Experience a classic teriyaki dish with tender chicken in a sweet-savoury glaze, paired with fluffy jasmine rice and colourful vegetables. A satisfying and simple meal!
Cals 662 · Prot 56 · Carbs 91 · Fat 12
Family Friendly
25 min
Experience a classic teriyaki dish with tender chicken in a sweet-savoury glaze, paired with fluffy jasmine rice and colourful vegetables. A satisfying and simple meal!
Cals 662 · Prot 56 · Carbs 91 · Fat 12
Family Friendly
Ingredients
Teriyaki chicken
Chicken breast
400 Grams
Teriyaki sauce
8*9*10*
40 ML
White vinegar
15 ML
Sesame oil
3*
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
Jasmine rice
150 Grams
Water
350 ML
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) | 2753 / 662 |
| Fats (g) | 11.6 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 91 |
| of which sugars (g) | 13 |
| Fibers (g) | 5 |
| Proteins (g) | 55.6 |
| Salt (g) | 2.5 |
*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.
2 Boil rice
- Rinse and drain the rice.
- Add the rice, chopped carrot, pinch of salt and measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 12-14 min or until the water is absorbed and the rice and carrots are cooked.
3 Fry chicken
- Meanwhile, 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.
4 Glaze chicken
- Meanwhile, in a small bowl, combine teriyaki sauce, white vinegar, sesame oil, measured water, soy sauce, brown sugar and ginger and garlic powders.
- Add to the pan with the chicken.
- Cook for 1-2 min, coating the chicken.
5 Finish rice
- Once the rice is cooked, stir through the peas.
- Cover with a lid to steam for 1 min further.
6 Serve
- Serve the Chicken Teriyaki on the Veggie Jasmine Rice.
- Garnish with sesame seeds.
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