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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Vegetable oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Cooking pan | Wooden spoon
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Sauté ginger and garlic in the pan for up to 30 seconds, add peppers , and cook for 3-5 minutes. Stir in teriyaki mixture, cook until thickened (4-7 minutes), add half the spring onions, and adjust with water if needed.
400 ml Water for Rice
180 g Jasmine Rice
280 g Chicken Breast Cubes
140 ml Home Made Teriyaki Sauce
7 g Ginger
5 g Garlic
6 g Corn Starch
2 g Mixed Sesame Seeds
140 g Red Bell Pepper
140 g Yellow Bell Pepper
10 g Spring Onion
150 g Home Made Spicy Pickled Cucumbers
Allergens
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Step 1 : Cook the Rice
Rinse jasmine rice until water runs clear, boil in salted water for 1-3 minutes, cover and simmer on low for 12 minutes, then set aside.
Nutritional Information
Energy (kJ/kcal)
498
Protein (g)
13
Carbohydrates (g)
98
Fibers (g)
9
Sugar
21
Fats (g)
10
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Make the Sauce
Mix teriyaki sauce with cornstarch in a bowl.
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Step 2 : Pan-fry the Chicken
In a pan with olive oil over medium-high heat, cook seasoned chicken cubes for 6-8 minutes until golden.
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Step 4 : Make the Sauce
Mix teriyaki sauce with cornstarch in a bowl.
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Step 6 : Serve and Enjoy!
Serve rice and chicken topped with sesame seeds, remaining spring onions, and a side of spicy cucumber pickles.
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