Ginger Teriyaki Chicken
with Garlic Veggies & Fresh Chilli- Soy
- Gluten(Wheat)
- Sesame
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
This comforting dish combines Asian flavours and slow-cooker goodness. A little bit of patience is required, but this low-labour cooking technique results in falling-off-the-bone chicken thigh and meltingly tender onions flavoured with garlic, ginger and teriyaki. Simple accompaniments of fluffy rice and garlic veggies allow this meal to shine! *This recipe is under 650kcal per serving.*
Ingredients
½
Onion
3 clove
Garlic
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
Chicken Thigh
1 packet
Ginger Paste
(May be present: Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1
carrot
1 packet
green beans
½
fresh chilli (optional)
1 packet
jasmine rice
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
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. • Thinly slice carrot into sticks. Trim green beans. Thinly slice fresh chilli (if using).
• 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add remaining garlic and cook, until fragrant, 1 minute. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide jasmine rice between bowls • Top with ginger teriyaki chicken thighs and garlic veggies. • Garnish with chilli to serve. Enjoy!
