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Japanese Recipes

Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken

with Radish Slaw, Peanuts & Rapid Rice

Get up to $175 off

Tags:

Easy

Allergens:

Sesame

•Soy

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crushed Peanuts

320 g

Chicken Breast

1

Celery

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy; )

1 packet

Slaw Mix

1

Pear

1 packet

Basmati Rice

1 packet

Garlic Aioli

(Contains: Soy, Eggs; )

Nutrition Values

Calories726 kcal

Energy (kJ)3040 kJ

Fat24.1 g

of which saturates3.5 g

Carbohydrate81.9 g

of which sugars16.6 g

Dietary Fibre3.6 g

Protein49.1 g

Sodium964 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan. • While the rice is cooking, slice pear and celery.

2

If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Heat the frying pan as above. Cook chicken until cooked through, 3-5 minutes each side. Continue with step.

3

• While the pork is cooking, combine slaw mix, mayonnaise, pear and celery in a large bowl. Season to taste.

4

• Slice the pork. • Divide rice and celery-pear slaw between bowls. Top with pork and teriyaki sauce. • Sprinkle over crushed peanuts to serve. Enjoy!

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