Glazed Chicken

with Blistered Greens and Brown Rice

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 20 min or until tender. Drain once tender.

photo

2 Fry chicken

Meanwhile, heat a pan over a medium-high heat with a drizzle of  oil. Once hot, add the chicken breasts and cook for 5-6 min on either side until golden and cooked through.

photo

3 Prep greens

Meanwhile, trim the sugar snap peas and green beans

photo

4 Fry greens

Heat a second pan (with a lid) over a medium-high heat with a drizzle of oil. Once hot, add the green beans and sugar snap peas. Cover with a lid and cook for 4-5 min until starting to char and turn tender. Add the soy sauce for a final 30 sec. Stir occasionally. 

photo

5 Glaze chicken

Once the chicken is cooked, add the teriyaki sauce to the pan and cook for 1 min further or until sticky. Remove the pan from the heat and turn the chicken in the glaze. Finely slice the red chilli

photo

6 Serve

Serve the greens and rice alongside the chicken. Garnish the greens with the red chilli (spicy!) and crispy onions.

Tips for fussy eaters

Serve with white rice instead of brown rice!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

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 598 · Prot 53 · Carbs 72 · Fat 9

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Teriyaki sauce 40 Grams

Greens

Sugar snap peas 100 Grams
Green beans 150 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Large red chilli 1 Piece
Crispy onions 20 Grams

Rice

Brown rice 150 Grams
Salt 0.5 Tsp

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 598 · Prot 53 · Carbs 72 · Fat 9

Dairy-Free

Instructions

photo

1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 20 min or until tender. Drain once tender.

photo

2 Fry chicken

Meanwhile, heat a pan over a medium-high heat with a drizzle of  oil. Once hot, add the chicken breasts and cook for 5-6 min on either side until golden and cooked through.

photo

3 Prep greens

Meanwhile, trim the sugar snap peas and green beans

photo

4 Fry greens

Heat a second pan (with a lid) over a medium-high heat with a drizzle of oil. Once hot, add the green beans and sugar snap peas. Cover with a lid and cook for 4-5 min until starting to char and turn tender. Add the soy sauce for a final 30 sec. Stir occasionally. 

photo

5 Glaze chicken

Once the chicken is cooked, add the teriyaki sauce to the pan and cook for 1 min further or until sticky. Remove the pan from the heat and turn the chicken in the glaze. Finely slice the red chilli

photo

6 Serve

Serve the greens and rice alongside the chicken. Garnish the greens with the red chilli (spicy!) and crispy onions.

Tips for fussy eaters

Serve with white rice instead of brown rice!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Teriyaki sauce 40 Grams

Greens

Sugar snap peas 100 Grams
Green beans 150 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Large red chilli 1 Piece
Crispy onions 20 Grams

Rice

Brown rice 150 Grams
Salt 0.5 Tsp
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...