What are the main ingredients in Easy Teriyaki Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Easy Teriyaki Chicken

Name: Easy Teriyaki Chicken
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with wilted pak choi & tender peas

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Chicken Breast - 1
Marinade - 25ml
Jasmine Rice - 100ml
Peas - 50g
Spring Onion - 1
Fresh Ginger - 10g
Teriyaki Sauce - 45ml
Pak Choi - 100g
Mixed Sesame Seeds - 5ml

Download the Recipe

Serves 2

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!

Free-range Chicken Breasts - 2
Marinade - 50ml
Jasmine Rice - 200ml
Peas - 100g
Spring Onions - 2
Fresh Ginger - 20g
Teriyaki Sauce - 90ml
Pak Choi - 200g
Mixed Sesame Seeds - 10ml

Download the Recipe

Serves 3

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!

Free-range Chicken Breasts - 3
Marinade - 75ml
Jasmine Rice - 300ml
Peas - 150g
Spring Onions - 3
Fresh Ginger - 30g
Teriyaki Sauce - 130ml
Pak Choi - 300g
Mixed Sesame Seeds - 15ml

Download the Recipe

Serves 4

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!