Ginger Teriyaki Chicken
with Garlic Veggies & Fresh Chilli
- Sesame
- Soy
- Wheat
- Gluten
Ingredients
2
Garlic
1 packet
Jasmine rice
320 g
Chicken Thigh
1 packet
Green beans
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Ginger Paste
1
Carrot
1
Fresh Chilli
1
Red Onion
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
Nutrition Values
Cooking Steps
• Slice onion (see ingredients) into wedges. Finely chop garlic. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken thighs and toss to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning, until browned on all sides, 3-4 minutes (the chicken will finish cooking in the slow cooker!). • Add ginger paste and half the garlic and cook until fragrant, 1 minute.
• Transfer chicken thighs, onion, teriyaki sauce, the water and a pinch of salt to the slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until chicken is tender, 4-5 hours.
• When the chicken has 15 minutes remaining, boil the kettle. • Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain and set aside.
• Thinly slice carrot into sticks. Trim green beans. • Finely chop garlic. Thinly slice fresh chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. Season with salt and pepper.
• Divide jasmine rice between bowls • Top with ginger teriyaki chicken thighs and garlic veggies. • Garnish with chilli to serve. Enjoy!
