Teriyaki Chicken & Garlic Rice
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Teriyaki Chicken & Garlic Rice

Teriyaki Chicken & Garlic Rice

with Japanese Mayo & Sesame Seeds

When mayo gets together with Japanese dressing, our tastebuds start doing a happy dance. And when juicy pieces of teriyaki chicken, crunchy snow peas and mouth-watering garlic rice join the mix, it's our kind of party!

Tags:
Over 30g protein
Bestseller
Allergens:
Milk
Egg
Sesame
Gluten
Soy

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

carrot

1 packet

mayonnaise

(Contains Egg; )

½ sachet

mixed sesame seeds

(Contains Sesame; )

1 packet

teriyaki sauce

(Contains Gluten, Sesame, Soy; )

1 bag

coriander

1 packet

chicken thigh

1 bunch

Asian Greens

1 packet

Japanese Dressing

(Contains Sesame, Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

2 tsp

soy sauce

(Contains Gluten, Soy; )

1.25 cup

water (for the rice)

1 tbs

water (for the sauce)

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Nutrition Values

Energy (kJ)3462 kJ
Fat34.7 g
of which saturates10.2 g
Carbohydrate85 g
of which sugars15.9 g
Protein42.4 g
Sodium1154 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.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Cut chicken thigh into 2cm chunks. • In a small bowl, combine mayonnaise and Japanese dressing. Set aside.

3
3

• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds (see ingredients), tossing, until golden, 2-3 minutes. Transfer to a bowl.

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 2-3 minutes. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm.

5
5

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add teriyaki sauce, water (for the sauce) and the soy sauce and cook until bubbling and reduced slightly, 30 seconds.

TIP: Chicken is cooked through when it is no longer pink inside.

6
6

• Roughly chop coriander. • Divide garlic rice between bowls. Top with veggies and teriyaki chicken (plus any remaining glaze from the pan). • Sprinkle over coriander and toasted sesame seeds. Serve with Japanese mayo. Enjoy!