Ginger Teriyaki Chicken
with Garlic Veggies & Fresh Chilli
This comforting dish combines Asian flavours and slow-cooker goodness. A little bit of patience is required, but this low-labour cooking technique results in succulent and tender chicken and meltingly tender onions flavoured with garlic, ginger and teriyaki. Simple accompaniments of fluffy rice and garlic veggies allow this meal to shine!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Red Onion
3 clove
Garlic
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
chicken breast
1 packet
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Teriyaki Sauce
(Contains Gluten, Sesame, Soy; )
1
carrot
1 packet
Green beans
½
fresh chilli (optional)
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Cooking Steps
• Slice onion (see ingredients) into wedges. Finely chop garlic. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken breast and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, until browned, 2 minutes each side. • Add ginger paste and half the garlic and cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Transfer chicken, onion, teriyaki sauce, the water and a pinch of salt to the slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until chicken is tender and cooked through, 4-5 hours.
• When the chicken has 15 minutes remaining, boil the kettle. • Thinly slice carrot into sticks. Trim green beans. Thinly slice fresh chilli (if using).
• Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, tossing until tender, 4-5 minutes. • Add remaining garlic and cook, until fragrant, 1 minute. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Slice chicken. • Divide jasmine rice between bowls • Top with ginger teriyaki chicken and garlic veggies. • Garnish with chilli to serve. Enjoy!