Teriyaki Chicken & Veggie Stir Fry
with Ginger Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Tenderloins
1 packet
Garlic Paste
1
Carrot
1 packet
Jasmine Rice
1
Baby Broccoli
1 packet
Teriyaki Sauce
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 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!
• 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.
• 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.
• 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.
