Crispy Chicken in Sweet Teriyaki Sauce
with rice and pan-fried carrot
The tangy umami flavour of teriyaki meets sweet chilli sauce in this Asian-fusion recipe. Fragrant rice, tender carrot and crispier crumbed chicken are the perfect vehicle for the sticky and addictive sauce that dominates this dinnertime dish.
Tags:
Family Friendly
Allergens:
Soja
•Hvede
•Egg
•Senf
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
320 grams
Irish Chicken Breast
1 sachet(s)
Teriyaki Sauce
1 sachet(s)
Sweet Chilli Sauce
2 sachet(s)
Mayo
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
2 unit(s)
Carrot
Not included in your delivery
2 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3664 kJ
Energy (kcal)876 kcal
Fat27.6 g
of which saturates4 g
Carbohydrate111.2 g
of which sugars28.6 g
Protein49.1 g
Salt4.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- In a bowl, mix breadcrumbs with 2 tbsp oil (per 2P). Season with salt and pepper.
- Pop the chicken on a lined baking tray. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Spoon the mayo over the top of the chicken.
- Top with the crumb. Press down firmly with the back of a spoon.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- When the oven is hot, place the chicken on the top shelf.
- Bake until cooked through and golden on top, 25-30 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Trim the carrot and chop into batons. Peel and grate the garlic (or use a garlic press).
- When the chicken has 10 mins of cooking time left, place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the carrot until starting to char, 2-3 mins.
- Stir in the garlic, lower heat to medium and cook for 1 min. Add a splash of water and cover with a lid or some foil.
- Cook until tender, 4-5 mins. Remove from the pan, set aside and cover to keep warm.
5
- Return the pan to medium-high heat.
- Add the teriyaki sauce along with a splash of water.
- Cook, stirring, until warmed through, 1 min.
- Remove from the heat and stir through the sweet chilli sauce.
6
- Fluff up the rice with a fork and divide between plates.
- Serve the pan-fried carrot and crumbed chicken alongside.
- Drizzle the tangy teriyaki sauce over the chicken and rice.
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