Sticky Teriyaki Glazed Chicken Breast
with Coriander Rice, Tenderstem® Broccoli and Baby Corn
This Sticky Teriyaki Glazed Chicken Breast takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Chicken Breasts
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Honey
150 grams
Tenderstem Broccoli
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
120 grams
Baby Corn
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
150 grams
Teriyaki Sauce
(Contains Soya)
15 grams
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, lay the chicken onto one side of a large baking tray, sprinkle over the Indonesian style spice mix and drizzle over oil and honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve any thick broccoli stems lengthways. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Halve the baby corn lengthways. Crush the peanuts in the unopened sachet using a rolling pin.
When the chicken has 12 mins left, pop the broccoli onto the other side of the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast for the remaining time until the broccoli is tender and crispy, 10-12 mins.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the baby corn and stir-fry until tender, 4-5 mins.
Add the garlic and stir-fry until fragrant, 30 secs. Season with salt and pepper.
Transfer the baby corn to a medium bowl and cover to keep warm.
Just before the chicken is cooked, add the teriyaki sauce to the (now empty) frying pan and bring to the boil. Reduce the heat to a gentle simmer.
Once roasted, add the chicken to the sauce and turn to coat. Remove from the heat and set aside.
When everything's ready, fluff up the rice with a fork and stir through half the coriander.
Transfer your teriyaki chicken breasts to your serving plates. Spoon the remaining teriyaki sauce over the chicken.
Serve your coriander rice, baby corn and roasted Tenderstem® broccoli alongside. Drizzle the sriracha and mayo (see pantry for amount) over the broccoli.
Sprinkle the crushed peanuts and remaining coriander over to finish.
Enjoy!
