Teriyaki Chicken & Quick Corn Rice
with Garlicky Baby Broccoli & Lime
Sweet, sticky and full of zing! This teriyaki chicken brings the flavour, teamed with speedy corn rice, punchy garlicky greens and a hit of lime and coriander to keep things fresh and fabulous.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
300 g
Diced Chicken
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Microwavable Basmati Rice
1
Baby Broccoli
1
Lime
2
Garlic
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Trim baby broccoli, halving any thicker stalks lengthways. Finely chop garlic. Slice lime into wedges.
• Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season with salt and pepper and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add teriyaki sauce, a squeeze of lime juice and a splash of water, tossing to coat, 1 minute. Season with pepper.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes. To the rice packet, add corn and fluff up with a fork.
• Divide corn rice and garlicky baby broccoli between bowls. Top with teriyaki chicken.
• Serve with any remaining lime wedges. Enjoy!
