Teriyaki Glazed Chicken Breast and Coriander Rice
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Teriyaki Glazed Chicken Breast and Coriander Rice

with Tenderstem® Broccoli and Baby Corn

Allergens:
Peanut
Soya

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

British 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

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Nutritional information

Energy (kJ)3483 kJ
Energy (kcal)833 kcal
Fat21.4 g
of which saturates3.1 g
Carbohydrate104 g
of which sugars36.5 g
Protein56 g
Salt4.79 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lidded saucepan
Chopping Board
Baking Tray
Knife
Grater
Pan
Medium Bowl
Fork

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 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).

2

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. 

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. The chicken is cooked when no longer pink in the middle.

Meanwhile, halve any thick broccoli stems lengthways.

3

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 remaining in the oven, pop the Tenderstem® broccoli onto the other side of baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the oven and roast for the remaining cook time until the broccoli is tender and crispy, 10-12 mins.

4

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the baby corn to the pan and stir-fry until tender, 4-5 mins.

Add in the garlic and stir-fry until fragrant, 30 secs. Season with salt and pepper.

Transfer the baby corn to a medium bowl and cover with a lid or foil to keep warm.

5

Just before the chicken is ready, add the teriyaki sauce to the now empty pan and bring to the boil. Reduce the heat to a gentle simmer.

Once finished roasting, add the cooked chicken breast to the pan and turn to coat in the teriyaki sauce. Remove from the heat and set aside.

When everything is ready, fluff up the rice with a fork and stir through half the coriander.

6

Transfer your teriyaki chicken breasts to your serving plates. Spoon over 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 Tenderstem® broccoli.

Sprinkle the crushed peanuts and remaining coriander over to finish.

Enjoy!