Made from a mixture of soy sauce, sake, and ginger, teriyaki sauce is terrific with chicken – as you’ll soon find out, Chef! A fluffy bed of Jasmine and edamame bean rice is topped with teriyaki chicken, earthy button mushrooms, and pak choi. These ingredients are soy-mates for sure.
Easy Teriyaki Chicken
Easy Teriyaki Chicken
with mushrooms & wilted pak choi
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Button Mushrooms
- Chicken
- Edamame Beans
- Free-range Chicken Drumsticks
- Fresh Ginger
- Jasmine Rice
- Pak Choi
- Spicy Sesame Seeds
- Spring Onion
- Spring Onions
- Teriyaki Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLUFFY RICE
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 edamame beans. Cover to keep warm until serving.
GOLDEN CHICKEN
Pat dry the chicken drumsticks with paper towel and season. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and fry for 12-15 minutes, until almost cooked through.
SOME PREP
Cut the mushrooms into quarters. Finely slice the spring onion, keeping the white and green separate. Peel and grate the ginger. Trim the pak choi at the base, rinse, and slice in half lengthways.
TERIYAKI CHICKEN
When the chicken is halfway, add the quartered mushrooms and fry for the remaining time. Add the spring onion whites and the grated ginger and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, and 50ml of water. Pop on the lid and leave to simmer for 5-6 minutes until the sauce is thickening and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and cook until wilted, shifting constantly. Remove from the heat and season to taste.
WINNER, WINNER CHICKEN DINNER!
Make a bed of the fluffy rice and edamame beans. Top with the teriyaki chicken & mushrooms, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the spicy sesame seeds (to taste). Well done, Chef!
Jasmine Rice - 100ml
Edamame Beans - 40g
Free-range Chicken Drumsticks - 2
Button Mushrooms - 65g
Spring Onion - 1
Fresh Ginger - 15g
Pak Choi - 100g
Teriyaki Sauce - 55ml
Spicy Sesame Seeds - 5ml
FLUFFY RICE
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 edamame beans. Cover to keep warm until serving.
GOLDEN CHICKEN
Pat dry the chicken drumsticks with paper towel and season. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and for 12-15 minutes, until almost cooked through.
SOME PREP
Cut the mushrooms into quarters. Finely slice the spring onion, keeping the white and green separate. Peel and grate the ginger. Trim the pak choi at the base, rinse, and slice in half lengthways.
TERIYAKI CHICKEN
When the chicken is halfway, add the quartered mushrooms and fry for the remaining time. Add the spring onion whites and the grated ginger and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, and 100ml of water. Pop on the lid and leave to simmer for 6-7 minutes until the sauce is thickening and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and cook until wilted, shifting constantly. Remove from the heat and season to taste
WINNER, WINNER CHICKEN DINNER!
Make a bed of the fluffy rice and edamame beans. Top with the teriyaki chicken & mushrooms, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the spicy sesame seeds (to taste). Well done, Chef!
Jasmine Rice - 200ml
Edamame Beans - 80g
Free-range Chicken Drumsticks - 4
Button Mushrooms - 125g
Spring Onion - 1
Fresh Ginger - 30g
Pak Choi - 200g
Teriyaki Sauce - 110ml
Spicy Sesame Seeds - 10ml
FLUFFY RICE
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 edamame beans. Cover to keep warm until serving.
GOLDEN CHICKEN
Pat dry the chicken drumsticks with paper towel and season. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and fry for 12-15 minutes, until almost cooked through.
SOME PREP
Cut the mushrooms into quarters. Finely slice the spring onion, keeping the white and green separate. Peel and grate the ginger. Trim the pak choi at the base, rinse, and slice in half lengthways.
TERIYAKI CHICKEN
When the chicken is halfway, add the quartered mushrooms and fry for the remaining time. Add the spring onion whites and the grated ginger and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce and 150ml of water. Pop on the lid and leave to simmer for 8-10 minutes until the sauce is thickening and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and cook until wilted, shifting constantly. Remove from the heat and season to taste
WINNER, WINNER CHICKEN DINNER!
Make a bed of the fluffy rice and edamame beans. Top with the teriyaki chicken & mushrooms, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the spicy sesame seeds (to taste). Well done, Chef!
Jasmine Rice - 300ml
Edamame Beans - 120g
Free-range Chicken Drumsticks - 6
Button Mushrooms - 170g
Spring Onions - 2
Fresh Ginger - 45g
Pak Choi - 300g
Teriyaki Sauce - 165ml
Spicy Sesame Seeds - 15ml
FLUFFY RICE
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 edamame beans. Cover to keep warm until serving.
GOLDEN CHICKEN
Pat dry the chicken drumsticks with paper towel and season. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the chicken and fry for 12-15 minutes, until almost cooked through.
SOME PREP
Cut the mushrooms into quarters. Finely slice the spring onion, keeping the white and green separate. Peel and grate the ginger. Trim the pak choi at the base, rinse, and slice in half lengthways.
TERIYAKI CHICKEN
When the chicken is halfway, add the quartered mushrooms and fry for the remaining time. Add the spring onion whites and the grated ginger and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the teriyaki sauce, and 200ml of water. Pop on the lid and leave to simmer for 8-10 minutes until the sauce is thickening and the chicken is cooked through. In the final 1-2 minutes, add the halved pak choi and cook until wilted, shifting constantly. Remove from the heat and season to taste
WINNER, WINNER CHICKEN DINNER!
Make a bed of the fluffy rice and edamame beans. Top with the teriyaki chicken & mushrooms, wilted pak choi, and all the delicious pan juices. Scatter over the spring onion greens and the spicy sesame seeds (to taste). Well done, Chef!
Jasmine Rice - 400ml
Edamame Beans - 160g
Free-range Chicken Drumsticks - 8
Button Mushrooms - 250g
Spring Onions - 2
Fresh Ginger - 60g
Pak Choi - 400g
Teriyaki Sauce - 220ml
Spicy Sesame Seeds - 20ml
Woolies Products in this dish
