Sambal Teriyaki Chicken Stir-Fry

Name: Sambal Teriyaki Chicken Stir-Fry with Jasmine Rice and Young Pea Pods
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 150 grams Jasmine Rice; 240 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove; 1 unit(s) Lime; 80 grams Young Pea Pods; 120 grams Coleslaw Mix; 100 grams Teriyaki Sauce; 15 grams Sambal Paste; 50 milliliter(s) Water for the Sauce

with Jasmine Rice and Young Pea Pods

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A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Sambal Teriyaki Chicken Stir-Fry will be on your table in less than 25 minutes and is great for a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

High Protein

•Calorie Smart

•Very Hot

Allergens:

Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

1 unit(s)

Lime

80 grams

Young Pea Pods

120 grams

Coleslaw Mix

100 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

15 grams

Sambal Paste

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2190 kJ

Energy (kcal)523 kcal

Fat3.9 g

of which saturates0.9 g

Carbohydrate81.8 g

of which sugars17.3 g

Dietary Fibre4.3 g

Protein38.8 g

Salt2.36 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Lid

•Pan

•Garlic Press

Cooking Instructions and Tips

PDF

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Cut the lime into wedges.

b) Halve the young pea pods widthways.

a) When the chicken is cooked, add the garlic to the frying pan. Fry for 1 min.

b) Stir in the pea pods and the coleslaw mix. Stir-fry until just tender, 2-3 mins.

a) Stir the teriyaki sauce, sambal paste (add less if you'd prefer things milder) and water for the sauce (see pantry for amount) into the pan.

b) Simmer until slightly thickened, 2-3 mins, then remove from the heat. Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.

c) Add a splash more water if you feel it needs it.