Teriyaki Glazed Chicken
with Garlic Rice & Soy Veggies
The sweet and savoury elements of this easy teriyaki chicken make a speedy meal that doesn't skimp on flavour! With aromatic garlic rice and a colourful veggie stir-fry, it's a family favourite that's sure to satisfy.
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
Ingredients
4 clove
garlic
2 packet
basmati rice
1 bunch
Asian Greens
1 head
broccoli
2 unit
carrot
1 knob
ginger
1 bunch
spring onion
1 unit
Fresh Chilli
1 unit
lemon
1 sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
chicken thigh
1 sachet
sesame seeds
(Contains Sesame; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
3 cup
water (for the rice)
½ tsp
salt
4 tsp
water (for the sauce)
4 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add 3/4 of the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stalk. Cut the carrot (unpeeled) into 1cm chunks. Thinly slice the spring onion and long green chilli (if using). Slice the lemon into wedges. Finely grate the ginger. In a small bowl, combine the teriyaki sauce, water (for the sauce) and ginger. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and cook, stirring, until slightly softened, 3-4 minutes. Add the broccoli and cook until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the Asian greens and cook, stirring, until tender, 1 minute. Stir through the soy sauce, then transfer to a bowl and cover to keep warm.
Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken thigh and cook until browned, 1-2 minutes each side. Reduce the heat to medium-high and cook, turning occasionally, until browned and cooked through, 7-8 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
Add the teriyaki mixture to the frying pan with the chicken and bring to the boil. Simmer until thickened slightly, 30 seconds. Turn the chicken to coat, then remove from the heat.
Thickly slice the chicken. Divide the garlic rice, teriyaki-glazed chicken and veggies between bowls. Spoon any sauce from the pan over the chicken. Sprinkle with the sesame seeds and spring onion. Garnish the adults' portions with the chilli (if using). Squeeze over the lemon wedges to serve.
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