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Ready in 30 minutes

Teriyaki Chicken Bowls with Crunchy Veggies

over Sesame-Scallion Rice

Cooking time

30 minutes

Servings

4

Calories

640 /serving

Teriyaki is far and wide the world’s favourite Japanese-style sauce. So let’s break it down, shall we? The “teri” refers to its glossy glow and the “yaki” refers to the cooking technique for the meat it’s usually brushed onto. These sliced chicken breasts are slick and tasty with that sweet-salty sheen, complemented by a medley of bite-worthy carrots, cabbage and edamame. You’ll put it all together over a heap of warm sesame-studded rice.

We will send you:

  • 4 Chicken breasts
  • 300g Carrots
  • 150g Shredded green cabbage
  • 3 Garlic cloves
  • 2 Scallions
  • 1 Lime
  • 314g Jasmine rice
  • 7g Honey
  • 100g Edamame (or green peas)
  • 6g Black & white sesame seeds
  • 90ml Teriyaki glaze
  • 11.5g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Medium pot
2 Large pans
Zester
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
2 g
Sodium
960 mg
Total Carb
87 g
Sugars
13 g
Protein
49 g
Fibre
6 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Mise en place
Meanwhile, zest and juice the lime. Halve the carrots lengthwise; thinly slice crosswise on an angle. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
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Sauté the vegetables
In a second large pan, heat a drizzle of oil on medium-high. Sauté the carrots, 2 to 3 min., until beginning to soften. Add the cabbage and edamame. Sauté, 3 to 4 min., until the vegetables are crisp-tender; season with the remaining spices and S&P. Add the white bottoms of the scallions and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the teriyaki glaze, honey, ½ the lime juice and ¼ cup water. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until combined.
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Finish & serve
To the pot of rice, add the lime zest, ½ the green tops of the scallions, ½ the sesame seeds, the remaining lime juice, a drizzle of oil and S&P; stir well. Divide the rice between your bowls. Top with the vegetables, chicken and sauce. Garnish with the remaining green tops of the scallions and sesame seeds. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.