eCook Meal
Easy Teriyaki Chicken
with wilted pak choi & tender peas
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.74
for 4 servings · R70.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Marinade needs 100 mlSmokey BBQ Braai Marinade 750 ml 750 ml at R91.99 · 13% of packR12.27
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Teriyaki Sauce needs 185 mlAsian Teriyaki Sauce 180 ml 180 ml at R58.99 · 1.03× packR60.63
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- Mixed Sesame Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Ginger, Jasmine Rice, Marinade, Mixed Sesame Seeds, Pak Choi, Pea, Spring Onion, 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. 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! 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.
What should be prepared from my kitchen to make Easy Teriyaki Chicken?
Chicken, Chicken Breast, Ginger, Jasmine Rice, Marinade, Mixed Sesame Seeds, Pak Choi, Pea, Spring Onion, Teriyaki Sauce
How many calories does Easy Teriyaki Chicken have?
634 calories
How much fat content does Easy Teriyaki Chicken have?
grams