Additional information
| Meal Kits | Entrées |
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| Allergens | Wheat, Soy |
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Chicken Teriyaki
$29.95
Teriyaki Baked Chicken Breast with Jasmine Rice and Stir Fry Vegetables
This meal kit serves 2 and includes:
- Teriyaki chicken breast (2 pieces)
- Jasmine rice (2 cups)
- Carrots (1 piece)
- Baby corn (4 pieces)
- Broccoli (1 piece)
- Red pepper (1 piece)
- Snap peas (2 oz)
- Mushrooms (2 oz)
- Teriyaki sauce (4 oz)
- Ginger garlic sauce (4 oz)
Nutritional Information
- Serving Size: Portion (620 g)
- Calories: 656
- Total Fat: 14 g
- Saturated Fat: 1 g
- Cholesterol: 119 mg
- Carbohydrates: 94 g
- Dietary Fiber: 5 g
- Sugars Total: 42 g
- Protein: 39 g
- Calcium: 392 g
- Iron: 1 mg
- Sodium: 1635 mg
Cooking Instructions
You will need:
- Baking sheet with parchment paper
- Pot for boiling rice
- Frying pan to sauté vegetable
- Measuring cup
- Oil (2 tbsp)
- Water (4 cups)
Cooking Instructions:
- Place chicken in a bowl and evenly coat with teriyaki sauce. Place chicken on a parchment-lined baking sheet.
- Bake chicken at 400°F, for approximately 12-15 minutes, to an internal temperature of 165°F (If a thermometer is not available, test the doneness of chicken at its thickest point with a knife to make sure the juices run clear). Let rest out of the oven.
- Wash rice in cold water until runs clear (approximately 2-3 times). Place into a pot. Add water and bring to a quick simmer and reduce to low heat. Should take approximately 15 minutes.
- Heat 2 tbsp of oil in a pan on medium-high heat. Add sliced broccoli, mushrooms, and carrots, sauté for 2 minutes. Add sugar snap peas, baby corn, and peppers. Add 2 oz of water and cover.
- After water evaporates add ginger garlic sauce, sauté for 1 minute and turn off. Slice onions thinly on an angle for garnishing dish.
- Make a small mound with rice on a plate, place vegetables on top and around the rice. Place the baked chicken on top, finishing with green onions.
