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Asian Recipes
Teriyaki-Style Chicken strips

Teriyaki-Style Chicken strips

with pan-fried vegetables & rice

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https://www.hellofresh.fr/recipes/aiguillettes-de-poulet-facon-teriyaki-64d3b20ec6d2a3702a70fd91

Tags:
Family Friendly
•Quick
Allergens:
Cereals containing gluten
•Soya
•Wheat
•Sesame

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 unit(s)

Onion

1 unit(s)

Carrot

1 unit(s)

Leek

1 sachet(s)

Teriyaki Sauce

(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

320 grams

Irish Chicken Breast

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3326 kJ
Energy (kcal)795 kcal
Fat21.1 g
of which saturates3.5 g
Carbohydrate107 g
of which sugars24.5 g
Dietary Fiber30.7 g
Protein49.5 g
Cholesterol0 mg
Salt4.52 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
•Pot with Lid

Cooking Steps

1

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, 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).

2

Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons. 

Halve, peel and thinly slice the onion.

3

Place a pot over high heat with a drizzle of oil. Add the half the thai spice mix, carrot, garlic, ginger, lemongrass paste, leek and onion and fry for 4-5 mins. Season with salt and pepper
Add the splash of water, cover and cook for another 2-3 mins.

4

Slice the chicken breasts lengthways into thin strips (3-4 per person).

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken and remaining thai spice to the pan. Fry until golden brown on the outside and cooked through, 3-6 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The 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 we use to keep it fresh.

5

Add the seame oil, ketjap manis and teriyaki sauce to chicken and allow to warm through. Add a splash of water, if required to loosen the sauce. Taste and season with salt and pepper.

6

Serve the rice in plates and arrange the vegetables and chicken in sauce on top. Sprinkle over the sesame seeds.

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Explore Similar Recipes

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