Teriyaki Chicken & Garlic Rice Bowl

Teriyaki Chicken & Garlic Rice Bowl

with Japanese Mayo

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


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Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 unit


1 bunch


1 bunch


1 packet

chicken breast strips

1 packet



1 packet

Japanese dressing

(ContainsSesame, Soy)

½ sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 packet

teriyaki sauce

(ContainsSesame, Soy, Gluten)

Not included in your delivery


olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


1 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3680 kJ
Fat39.1 g
of which saturates10.1 g
Carbohydrate83.2 g
of which sugars16.2 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium1790 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

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


While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini and cut in half. Thinly slice the coriander. Cut the chicken breast strips into 2cm chunks. In a medium bowl, combine the mayonnaise and Japanese dressing. Set aside.


Heat a large frying pan over a medium-high heat. When the pan is hot, add the mixed sesame seeds (see ingredients list) and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccolini with a splash of water and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Add the teriyaki sauce, soy sauce and water (for the sauce) and cook until bubbling and reduced, 30 seconds.

TIP: If your pan is getting crowded, cook the chicken in batches for best results!


Divide the garlic rice between bowls. Top with the teriyaki chicken (plus any excess sauce from the pan) and the veggies. Sprinkle over the coriander and toasted sesame seeds. Serve with the Japanese mayo.