Teriyaki-Glazed Chicken
with Garlic Rice & Soy Veggies
The sweet and savoury elements of this easy teriyaki chicken make a speedy meal that doesn't skimp on flavour! With fragrant garlic rice and a colourful veggie stir-fry, it's a family favourite that's sure to satisfy.
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
4 clove
garlic
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
Asian greens
1 head
broccoli
1 unit
capsicum
1 knob
ginger
1 bunch
spring onions
1 unit
lime
1 sachet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
chicken thigh
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
3 cup
water (for the rice)
½ tsp
salt
1 tbs
water (for the sauce)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add 3/4 of the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!
While the rice is cooking, roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the capsicum. Thinly slice the spring onion. Slice the lime into wedges. Finely grate the ginger. In a small bowl, combine the teriyaki sauce, water (for the sauce) and ginger. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the broccoli and capsicum and cook until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the Asian greens and cook, stirring, until tender, 1 minute. Stir through the soy sauce, then transfer to a medium bowl and cover to keep warm.
Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken thigh and cook until browned, 1-2 minutes each side. Reduce the heat to medium-high and cook, turning occasionally, until browned and cooked through, 7-8 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Add the teriyaki mixture to the pan and bring to the boil. Simmer until thickened slightly, 30 seconds. Turn the chicken to coat, then remove from the heat.
Thickly slice the chicken. Divide the garlic rice, teriyaki-glazed chicken and veggies between bowls. Spoon any sauce remaining in the pan over the chicken. Sprinkle with the spring onion (leave it off the kids' portions if they aren't fans!). Squeeze over lime juice to serve.
