![Teriyaki Chicken with Asian Vegetables and Jasmine Rice](https://recipe-images.azureedge.net/Medium/945edbbe-6acd-4ef1-9c23-bac82535a12e.jpg/)
Teriyaki Chicken with Asian Vegetables and Jasmine Rice
Ready in 25 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 6, 2016.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 6, 2016.
Quick and simple with pre-diced chicken and sauce ready to go.
Ingredients
JASMINE RICE
- 2¼ cups boiling water
- 1½ cups Jasmine rice
TERIYAKI CHICKEN AND ASIAN VEGETABLES
- 2 baby bok choy
- 1 carrot
- 550g diced chicken breasts
- 200g edamame beans, defrosted
- 200g teriyaki sauce
TO SERVE
- 2 tablespoons mixed sesame seeds
Steps
-
a full kettle to the boil.
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Add boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Add rice, stir and return lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
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While rice cooks, trim 1cm from the end of bok choy, rinse and thinly slice; cut carrot in half lengthways and thinly sliced on an angle. Set aside. Pat chicken dry with paper towels and season with salt and pepper
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Heat a drizzle of oil in large fry-pan or wok on medium-high heat. Stir-fry chicken for about 3 minutes, until golden and just cooked through. Remove from pan and set aside. Return pan to medium-high heat with a drizzle of oil. Stir-fry bok choy and carrot for 1–2 minutes, until just tender.
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Return chicken to pan, along with edamame beans, teriyaki sauce and any chicken resting juices. Cook a further 2 minutes, until warmed through.
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spoon ¾ cup jasmine rice onto each plate. Top with teriyaki chicken and garnish with sesame seeds.
Nutritional Information
Energy |
2401 kj 574 kcal |
---|---|
Protein | 41.6g |
Carbohydrate | 78.4g |
Fat | 12.2g |