Teriyaki Chicken

Name: Teriyaki Chicken with Green Beans and Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 grams Basmati Rice; 240 grams Diced British Chicken Breast; 1 unit(s) Red Onion; 80 grams Green Beans; 1 unit(s) Garlic Clove**; 150 grams Teriyaki Sauce; ½ unit(s) Red Chilli; 2 tbsp Water for the Sauce

with Green Beans and Basmati Rice

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Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese word 'teri', meaning 'shine', referring to the sauce's glazing quality, and 'yaki' meaning grilled. Teriyaki's salty-sweet flavour makes it the perfect sauce to glaze meat and tofu, as an addition to stir-fries, or in dipping sauces. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

•High Protein

•New

•Calorie Smart

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

DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 unit(s)

Red Onion

80 grams

Green Beans

1 unit(s)

Garlic Clove**

150 grams

Teriyaki Sauce

(Contains: Soya)

½ unit(s)

Red Chilli

Not included in your delivery

2 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)2481 kJ

Energy (kcal)593 kcal

Fat3.5 g

of which saturates0.9 g

Carbohydrate96.3 g

of which sugars30.8 g

Dietary Fibre4.1 g

Protein42.2 g

Salt4.1 g

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

Utensils

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Pan

•Sieve

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) 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 large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the diced chicken and stir-fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Meanwhile, halve, peel and thinly slice the red onion. Trim the green beans and cut into thirds.

a) Once the chicken has browned, stir in the onion and green beans.

b) Stir-fry until the veg has softened, 3-4 mins.

c) While everything cooks, peel and grate the garlic (or use a garlic press).

d) Once the veg has softened, add the garlic and stir-fry for 1 min.

a) Stir the teriyaki sauce into the pan along with the water for the sauce (see pantry for amount).

b) Lower the heat and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) While it simmers, halve the chilli lengthways, deseed and thinly slice.