Spicy Teriyaki Chicken
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Spicy Teriyaki Chicken

Spicy Teriyaki Chicken

with broccoli, baby corn and rice

A sticky and spicy glaze comprised of melted butter, tangy teriyaki sauce and spicy gochujang adds flavour and heat to the succulent chicken breast in this Asian-inspired feast.

Under 650 calories
Extra spicy
Protein Rich
Total Time40 minutes
Cooking Time25 minutes


Serving amount

320 grams

Chicken Breast

1 unit(s)


150 grams

Baby Corn

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

1 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

1 unit(s)


150 grams


1 sachet(s)

Curry Powder

(Contains Mustard)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2526 kJ
Energy (kcal)604 kcal
Fat8.9 g
of which saturates1.7 g
Carbohydrate84.7 g
of which sugars17.5 g
Dietary Fiber0 g
Protein49 g
Cholesterol0 mg
Salt2.91 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.


Baking Sheet with Baking Paper
Pot with Lid


Make the Rice
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Pour 300ml cold salted water (double for 4p) 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, and cook for 10 mins.
  • Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Bake the Chicken
  • Lay the chicken onto a lined baking tray.
  • Drizzle with oil then season with curry powder, salt and pepper
  • Roast on the top shelf of the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Roast the Broccoli
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Peel and grate the garlic (or use a garlic press).
  • When the chicken has 15 mins left to cook, remove the tray from the oven and pop the broccoli next to the chicken
  • Drizzle with oil, season with salt and pepper then toss to coat.
  • Spread out in a single layer and cook for 10-15 mins.
Fry the Baby Corn
  • Meanwhile, halve the baby corn lengthways.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the baby corn and stir-fry until tender, 4-5 mins.
  • Add the garlic and cook, stirring, until fragrant, 30 secs. Season with salt and pepper.
  • Transfer the baby corn to a bowl and cover to keep warm.
Glaze with Gochujang
  • When the chicken has 5 mins of cooking time left, return the pan to medium-high heat.
  • Add the teriyaki sauce, gochujang paste, and a knob of butter to the pan along with 25ml water (double for 4p).
  • Allow the sauce to warm through, adding another splash more water if you feel it's too thick.
  • Once roasted, add the chicken to the pan and turn to coat evenly in the glaze.
Finish and Serve
  • Transfer your spicy teriyaki chicken to your plates.
  • Spoon the remaining sauce over the chicken.
  • Serve with rice, baby corn and roasted broccoli alongside.
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