Teriyaki Chicken
with Radish Slaw, Peanuts & Rapid Rice
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 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
Cooking Steps
• 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.
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.
• While the pork is cooking, combine slaw mix, mayonnaise, pear and celery in a large bowl. Season to taste.
• Slice the pork. • Divide rice and celery-pear slaw between bowls. Top with pork and teriyaki sauce. • Sprinkle over crushed peanuts to serve. Enjoy!
