Sambal Teriyaki Chicken Stir-Fry
with Jasmine Rice and Sugar Snaps
A popular condiment in many Asian countries, sambal paste's vibrant heat is perfect for boosting flavour in our Asian style dishes. This paste contains herbs and spices such as red chillies, lemongrass and tamarind, making it the perfect flavour driver for both veggie and meat dishes alike.
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese word 'teri', meaning 'shine', referring to the sauce's glazing quality, and 'yaki' meaning grilled. Teriyaki's salty-sweet flavour makes it the perfect sauce to glaze meat and tofu, as an addition to stir-fries, or in dipping sauces.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
260 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
80 grams
Sugar Snap Peas
120 grams
Coleslaw Mix
100 grams
Teriyaki Sauce
(Contains Soya)
15 grams
Sambal Paste
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the sugar snaps widthways.
a) When the chicken is cooked, add the garlic to the frying pan. Fry for 1 min.
b) Stir in the sugar snaps and the coleslaw mix. Stir-fry until just tender, 2-3 mins.
a) Stir the teriyaki sauce, sambal paste (add less if you'd prefer things milder) and water for the sauce (see pantry for amount) into the pan.
b) Simmer until slightly thickened, 2-3 mins, then remove from the heat. Taste and season if needed.
c) Add a splash more water if you feel it needs it.
a) Fluff up the rice with a fork and share between your bowls.
b) Top with the sambal teriyaki chicken stir-fry.
Enjoy!
