Teriyaki Chicken & Pea Pod Stir Fry
with Ginger Rice
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.
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.
Ingredients
330 g
Chicken Tenderloins
1 packet
Garlic Paste
1 packet
Jasmine Rice
1 packet
Teriyaki Sauce
1 packet
Ginger Paste
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
1 cup
water
Utensils
Cooking Steps
• 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 rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• 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, tossing, until tender, 2-3 minutes.
• Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.
• 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.
Little cooks: Help by adding the teriyaki sauce to the pan! Be careful, it’s hot!
• Divide ginger rice and teriyaki chicken and pea pod stir fry between bowls. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.
