Equipment
- 1 Large pot or rice cooker
- 1 Medium bowl
- 1 Large deep frypan
- 1 Plate
- Paper towel
- 1 Large bowl
Ingredients
Rice
- 1 cup / 200 g jasmine rice
Chicken
- 4 cloves garlic
- 2 tsp ginger
- 600 g chicken breast boneless, skinless
- ¼ cup / 52 g cornflour
- 1 tbsp / 15 ml olive oil
Sauce
- ¼ cup / 60 ml soy sauce
- ⅓ cup / 80 ml pineapple juice
- 3 tbsp / 45 ml maple syrup
- 2 tsp / 26 g cornflour
Salad
- 1 cucumber
- 2 carrot
- 1 tbsp / 15 ml apple cider vinegar
- 2 cups / 160 g mixed green salad
To serve
- ¼ cup / 40 g peanuts
Instructions
Cook rice
- In a large pot over high heat add 1 cup jasmine rice and 310ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 mins or until water is absorbed. Fluff rice with a fork.
Prep chicken
- Peel and mince 4 cloves garlic and 2 tsp ginger. Pat 600 g chicken breast dry and slice into bite-sized chunks. Toss the chicken in a bowl with half of the garlic and half of the ginger. Then add ¼ cup cornflour and toss to coat the chicken.
Cook chicken
- Heat 1 tbsp olive oil in a large deep frypan on medium-high heat. Add the chicken, shaking off any excess cornflour as you go. Cook for about 4-5 minutes, turning occasionally, until golden, crispy and cooked through. Set aside on a paper towel-lined plate and reserve the pan.
Start teriyaki sauce
- Combine 80 ml / ⅓ cup of water, ¼ cup soy sauce, ⅓ cup pineapple juice, 3 tbsp maple syrup, and remaining ginger and garlic in the reserved pan and cook over medium heat for 1-2 minutes.
Finish teriyaki sauce
- Mix the 2 tsp cornflour into 60 ml or ¼ cup of water until you have a slurry and add it to the sauce, whisking well, until you have a thick teriyaki sauce. Once combined add the chicken and any resting juices back into the pan and gently turn to coat.
Make salad
- Thinly slice 1 cucumber. Peel and julienne 2 carrot. Add 1 tbsp apple cider vinegar to a large bowl. Just before serving add the cucumber, carrot, 2 cups mixed green salad and a pinch of salt and toss to combine.
To serve
- Divide the rice between plates, and top with the crispy teriyaki chicken and sauce. Serve with the cucumber and salad on the side. Sprinkle over ¼ cup peanuts.
Nutrition
Calories: 559kcal | Carbohydrates: 67g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1306mg | Potassium: 1074mg | Fiber: 4g | Sugar: 14g | Calcium: 97mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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