Dinner in three easy steps! Enjoy this tasty and tender teriyaki chicken, served on a bed of plump fluffy rice, with al dente pak choi and sweet green peas dotted throughout. Wholesome with a whole lot of flavour!
Easy Teriyaki Chicken
Easy Teriyaki Chicken
with wilted pak choi & tender peas
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Ginger
- Jasmine Rice
- Marinade
- Mixed Sesame Seeds
- Pak Choi
- Peas
- Spring Onion
- Spring Onions
- Teriyaki Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FIRST MARIN-AID KIT
Place the Chicken strips and the Marinade in a bowl. Toss until the chicken is fully coated in the marinade. Set aside to marinate. Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. On completion, drain if necessary, and toss through the peas. Cover to keep warm until serving.
TASTY TERIYAKI Chicken
Place a pan over a medium heat with a drizzle of oil. When hot, remove the Chicken from the Marinade, reserving the marinade in the bowl, and fry for 1 minute per side. Add the spring onion whites and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, any remaining marinade, and 15ml of water. Leave to simmer for 2-3 minutes until the sauce has slightly reduced and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and fry until wilted, shifting constantly. Remove from the heat and season to taste.
WINNER, WINNER, Chicken DINNER!
Make a bed of the fluffy rice and Peas. Top with the sticky teriyaki Chicken, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the sesame seeds. Well done, Chef!
FIRST MARIN-AID KIT
Place the Chicken strips and the Marinade in a bowl. Toss until the chicken is fully coated in the marinade. Set aside to marinate. Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. On completion, drain if necessary, and toss through the peas. Cover to keep warm until serving.
TASTY TERIYAKI Chicken
Place a pan over a medium heat with a drizzle of oil. When hot, remove the Chicken from the Marinade, reserving the marinade in the bowl, and fry for 1 minute per side. Add the spring onion whites and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, any remaining marinade, and 30ml of water. Leave to simmer for 2-3 minutes until the sauce has slightly reduced and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and fry until wilted, shifting constantly. Remove from the heat and season to taste.
WINNER, WINNER, Chicken DINNER!
Make a bed of the fluffy rice and Peas. Top with the sticky teriyaki Chicken, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the sesame seeds. Well done, Chef!
FIRST MARIN-AID KIT
Place the Chicken strips and the Marinade in a bowl. Toss until the chicken is fully coated in the marinade. Set aside to marinate. Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. On completion, drain if necessary, and toss through the peas. Cover to keep warm until serving.
TASTY TERIYAKI Chicken
Place a pan over a medium heat with a drizzle of oil. When hot, remove the Chicken from the Marinade, reserving the marinade in the bowl, and fry for 1 minute per side. You may need to do this step in batches. Return all the chicken to the pan and add the spring onion whites and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, any remaining marinade, and 45ml of water. Leave to simmer for 3-4 minutes until the sauce has slightly reduced and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and fry until wilted, shifting constantly. Remove from the heat and season to taste.
WINNER, WINNER, Chicken DINNER!
Make a bed of the fluffy rice and Peas. Top with the sticky teriyaki Chicken, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the sesame seeds. Well done, Chef!
FIRST MARIN-AID KIT
Place the Chicken strips and the Marinade in a bowl. Toss until the chicken is fully coated in the marinade. Set aside to marinate. Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. On completion, drain if necessary, and toss through the peas. Cover to keep warm until serving.
TASTY TERIYAKI Chicken
Place a pan over a medium heat with a drizzle of oil. When hot, remove the Chicken from the Marinade, reserving the marinade in the bowl, and fry for 1 minute per side. You may need to do this step in batches. Return all the chicken to the pan and add the spring onion whites and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, any remaining marinade, and 60ml of water. Leave to simmer for 3-4 minutes until the sauce has slightly reduced and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and fry until wilted, shifting constantly. Remove from the heat and season to taste.
WINNER, WINNER, Chicken DINNER!
Make a bed of the fluffy rice and Peas. Top with the sticky teriyaki Chicken, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the sesame seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Easy Teriyaki Chicken?
The preparation time for Easy Teriyaki Chicken with wilted pak choi & tender peas is between 10 and 25 minutes.
What is the total time required to make Easy Teriyaki Chicken with wilted pak choi & tender peas?
The total time required to make Easy Teriyaki Chicken with wilted pak choi & tender peas is between 25 and 30 minutes.
How many servings does Easy Teriyaki Chicken provide?
4 servings
What are the main ingredients in Easy Teriyaki Chicken?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Ginger, Jasmine Rice, Marinade, Mixed Sesame Seeds, Pak Choi, Peas, Spring Onion, Spring Onions, Teriyaki Sauce
What is the nutritional information of Easy Teriyaki Chicken?
Calories: 634, Carbs: 91 grams, Fat: grams, Protein: 46.8 grams, Sugar: 18 grams, Salt: 1138 grams
How do I prepare Easy Teriyaki Chicken?
FIRST MARIN-AID KIT: Place the chicken strips and the marinade in a bowl. Toss until the chicken is fully coated in the marinade. Set aside to marinate. Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. On completion, drain if necessary, and toss through the peas. Cover to keep warm until serving. TASTY TERIYAKI CHICKEN: Place a pan over a medium heat with a drizzle of oil. When hot, remove the chicken from the marinade, reserving the marinade in the bowl, and fry for 1 minute per side. Add the spring onion whites and the grated ginger. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, any remaining marinade, and 30ml of water. Leave to simmer for 2-3 minutes until the sauce has slightly reduced and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and fry until wilted, shifting constantly. Remove from the heat and season to taste. WINNER, WINNER, CHICKEN DINNER!: Make a bed of the fluffy rice and peas. Top with the sticky teriyaki chicken, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the sesame seeds. Well done, Chef!
What should be prepared from my kitchen to make Easy Teriyaki Chicken?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Ginger, Jasmine Rice, Marinade, Mixed Sesame Seeds, Pak Choi, Peas, Spring Onion, Spring Onions, Teriyaki Sauce
How many calories does Easy Teriyaki Chicken have?
634 calories
How much fat content does Easy Teriyaki Chicken have?
grams
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