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Pulled Chicken Teriyaki Sticky Rice Bowl

with Soy Greens, Sriracha Edamame Beans and Glazed Sweet Potato
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
924 kcal
Protein
: 
58g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • 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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

290 grams

Slow Cooked British Chicken

200 grams

Diced Sweet Potato

80 grams

Fresh Edamame Beans

(Contains: Soya)

32 milliliter(s)

Sriracha Sauce

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

160 grams

Blanched Peas, Young Pea Pods and Green Beans

20 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

1 pouch(es)

Sushi Rice

100 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 tbsp

Honey

Energy (kJ)3867 kJ
Energy (kcal)924 kcal
Fat28.3 g
of which saturates4.7 g
Carbohydrate111.8 g
of which sugars31.8 g
Dietary Fibre8.6 g
Protein58 g
Salt6.5 g
Potassium370 mg
Calcium24 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Oven dish
•Bowl

Cooking Steps

1
  • 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.
2
  • In a bowl, mix together the edamame beans and half the sriracha. 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 half the soy sauce and honey (see pantry) over. Toss together. Return to the oven for the remaining roasting time, 5 mins.
  • 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.
3
  • 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, sriracha edamame and soy greens.
  • Drizzle over the remaining sriracha and mayo. Scatter over the remaining peanuts to finish.

Enjoy!

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