Teriyaki Chicken & Veggie Stir-Fry
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Teriyaki Chicken & Veggie Stir-Fry

Teriyaki Chicken & Veggie Stir-Fry

with Basmati Rice

It’s a teriyaki chicken stir-fry, do we need to say anything more? If we do, then the sauce will have your mouth watering in seconds and the veggies will be scrumptious and nutritious, there’s even pops of ginger in there to really make it perfect.

Kid Friendly

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 Time25 minutes
Cooking Time


Serving amount

1 packet

basmati rice


fresh chilli (optional)

1 packet

chicken breast strips

1 packet


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

1 packet

ginger paste

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

1 packet

teriyaki sauce

(Contains Gluten, Sesame, Soy; )

1 packet

Asian Stir-Fry Mix

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1 tbs

soy sauce

(Contains Gluten, Soy; )

1 tbs

brown sugar

4 tsp

sesame oil

(Contains Sesame; )

1.5 cup

water (for the rice)

2 tbs

water (for the sauce)


Nutrition Values

Energy (kJ)3214 kJ
Fat23.2 g
of which saturates9.1 g
Carbohydrate94.6 g
of which sugars19.4 g
Protein40.6 g
Sodium1208 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.


Medium Pan
Large Non-Stick Pan



• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the 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 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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


• Meanwhile, thinly slice fresh chilli (if using). • Cut chicken breast strips into 2cm chunks. In a medium bowl, combine chicken and cornflour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian stir-fry mix, tossing, until tender, 5-6 minutes. Season and transfer to a bowl. • Return frying pan to high heat with a generous drizzle of olive oil. When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. Reduce heat to medium, then add ginger paste and cook, until fragrant, 1 minute.


• Return veggies to the pan, then add teriyaki sauce, the soy sauce, brown sugar, sesame oil and the water (for the sauce), tossing to combine, 1 minute. Season to taste.


• Divide basmati rice between bowls. Top with teriyaki chicken and veggie stir-fry. • Garnish with chilli to serve. Enjoy!