Easy Prep Chicken Teriyaki Sticky Rice Bowl
with Soy Greens, Hot Sauce Edamame Beans and Glazed Sweet Potato
- Soya
- Peanut
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Soya
Looking for a taste of everyday luxury? This Easy Prep Chicken Teriyaki Sticky Rice Bowl is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
290 grams
Slow Cooked British Chicken
200 grams
Diced Sweet Potato
80 grams
Fresh Edamame Beans
(Contains: Soya)
60 grams
Hot Sauce
25 grams
Salted Peanuts
(Contains: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens, Peanut)
160 grams
Blanched Peas, Young Pea Pods and Green Beans
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 pouch(es)
Sushi Rice
100 grams
Teriyaki Sauce
(Contains: Soya, May contain traces of allergens, Soya)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Honey
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the chicken from the packaging and place in an ovenproof dish along with the juices. Season with salt and pepper.
- Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout.
- Spread the sweet potato on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf, 25-27 mins. Turn halfway through.
- In a bowl, mix together the edamame beans and half the hot sauce. Season with salt and pepper.
- Crush the peanuts in the unopened sachet using a rolling pin.
- When the sweet potato has 5 mins remaining, squeeze over half the soy sauce and honey (see pantry) over. Toss together. Return to the oven for the remaining time.
- Pierce the bag with the blanched veg 3-4 times with a knife. Microwave on high heat for 2 mins. Stir half the soy sauce into the veg.
- Microwave the rice according to pack instructions.
- Once the chicken is cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard any remaining cooking juices.
- Use two forks to gently break apart the chicken. Stir in the teriyaki sauce.
- Share the sticky rice between your serving bowls. In separate sections, top with the teriyaki chicken, soy-honey sweet potato, hot sauce edamame and soy greens.
- Drizzle over the remaining hot sauce and mayo. Scatter over the peanuts to finish.
