Teriyaki Ginger Chicken with Rice

Teriyaki Ginger Chicken with Rice

Ready in 35 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, April 21, 2019.


Teriyaki Ginger Chicken

  • 1 teriyaki ginger chicken

Sesame Rice

  • 400g jasmine rice
  • 3 cups boiling water
  • 1 Tbsp sesame oil


  • 1 broccoli


  1. Cook chicken teriyaki Preheat oven to 180°C. Bring a full kettle to the boil. Remove plastic cover from teriyaki chicken and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven on tray. Alternatively, spoon meal into a baking or casserole dish and cook at 200°C for about 25 minutes, until heated through.
  2. Cook sesame rice Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with a lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Cook broccoli Bring a full kettle of water to the boil. Cut broccoli into small florets and place in a heat-proof bowl. Pour over boiling water, cover and cook for about 5 minutes, until bright green and tender. Drain, toss with a drizzle of olive oil and season.
  4. Serve rice topped with teriyaki ginger chicken and broccoli on the side.

Nutritional Information

Energy 2451 kj
586 kcal
Protein 42.6g
Carbohydrate 70.3g
Fat 12.0g