Teriyaki Chicken & Pea Pod Stir-Fry
with Ginger Rice- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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!
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Tenderloins
1 packet
Garlic Paste
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Pea Pods
1 packet
Ginger Paste
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 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 added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.
