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Japanese Recipes

Teriyaki Chicken & Pea Pod Stir Fry

Teriyaki Chicken & Pea Pod Stir Fry

Teriyaki Chicken & Pea Pod Stir Fry

with Ginger Rice

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Ginger rice gets comfortable in this tasty number, creating a perfectly fragrant bed that teriyaki chicken gets to lay upon. With some easy garlicky pea pods to add some crunch, this 6 ingredient delight is fuss free but flavourful!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Sesame

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Pea Pods

1 packet

Garlic Paste

1 packet

Chicken Tenderloins

1 packet

Teriyaki Sauce

(Contains: Gluten, Sesame, Soy, Wheat;)

Not included in your delivery

olive oil

1 cup

water

Nutritional Values

Energy (kJ)2693 kJ

Calories643 kcal

Fat13.5 g

of which saturates2.9 g

Carbohydrate81.9 g

of which sugars15.5 g

Dietary Fibre20.6 g

Protein46.8 g

Sodium980 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

• When rice has 10 minutes remaining, trim pea pods. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods until tender, 2-3 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.

3

• Cut chicken tenderloins into 2cm chunks. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return pea pods to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste.

4

• Divide ginger rice and teriyaki chicken and pea pod stir fry between bowls. Enjoy!

ELEVATE ME: If you added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.

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