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Teriyaki Chicken With Sticky Rice

Ingredients: serves 3

400g chicken breast

2 carrots

1 large courgette

1 yellow pepper

150g tenderstem broccoli

1 red chilli

Thumb size piece of fresh ginger

2 cloves of garlic

Splash of soy sauce

3 tablespoons of teriyaki sauce

Drizzle of honey

Tablespoon olive/rapeseed oil

Sticky rice (we used 130g Vetee sticky rice)


Cut the chicken into small cubes and add 3 tablespoons of teriyaki sauce and set aside

in a bowl. Finely chop your chilli, garlic and ginger and add to a large warm pan or wok with some rapeseed or olive oil for cooking. Pop the chicken in and stir regularly, cook for around 10-15 minutes. Meanwhile cut the broccoli and pepper into bite size pieces. With a potato peeler "ribbon" the carrots and courgette. Add the vegetables and a good splash of soy sauce. Cook for a further 5 minutes on a medium heat. Just before serving drizzle with honey and stir in for a minute or so. Serve with sticky rice! Enjoy!

Nutritional information

Approximate calories per serving: 340

C 35g

F 5.5g

P 37g

With 130g of Vetee sticky rice: 538

C 76g

F 7.8g

P 40g


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