Sticky Teriyaki Glazed Chicken Breast
with Coriander Rice, Tenderstem® Broccoli and Baby Corn
This Sticky Teriyaki Glazed Chicken Breast takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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
2 unit(s)
British Chicken Breasts
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Honey
150 grams
Tenderstem Broccoli
120 grams
Baby Corn
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
150 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, lay the chicken onto one side of a large baking tray, sprinkle over the Indonesian style spice mix and drizzle over oil and the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve any thick broccoli stems lengthways. Halve the baby corn lengthways.
Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Season with salt and pepper. Add a splash of water, then cover with a lid (or foil) and allow to cook until just tender, 2-3 mins.
Remove the lid from the pan, then add the baby corn and cooking for 3-4 mins more.
Add the garlic and stir-fry until fragrant, 30 secs. Season with salt and pepper.
Transfer the veg to a bowl and cover to keep warm.
Just before the chicken is cooked, add the teriyaki sauce to the (now empty) frying pan and bring to the boil. Reduce the heat to a gentle simmer.
Once roasted, add the chicken to the sauce and turn to coat. Remove from the heat.
When everything's ready, fluff up the rice with a fork and stir through half the coriander.
Transfer your teriyaki chicken breasts to your serving plates. Spoon the remaining teriyaki sauce over the chicken.
Serve your coriander rice, Tenderstem® broccoli and baby corn alongside.
Sprinkle the crushed peanuts and remaining coriander over to finish.
Enjoy!
