Asian Chicken with Rice Salad and Teriyaki Dressing
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 3, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 3, 2019.
Ingredients
SALAD
- 150g brown rice
- 1 broccoli, cut into small florets and stalk thinly sliced
- 1 corn cob, kernels removed
- 1 pack slaw
- 1 spring onion, thinly sliced
- 1 carrot, grated
- 1 pack rice dressing
- 1 tsp sesame oil ^
CHICKEN
- 1 pack lean chicken breast steaks
- 1 pack teriyaki sauce
TO SERVE
- 1 Tbsp sesame seeds
Steps
-
Bring a pot of hot salted water to the boil.
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Prep & cook salad. Cook rice in pot of boiling water for about 15 minutes. After 15 minutes, add broccoli, corn and cook for 3 more minutes, until tender. Drain well.
-
Place slaw, spring onion and carrot in a bowl with a pinch of salt.
-
Prep chicken. Heat 1½ tsp oil in a fry-pan on high heat. Pat chicken dry and cut into 2cm strips.
-
Cook chicken. Cook chicken, without stirring, for 2 minutes. Turn chicken and cook a further 3-4 minutes, until cooked. Add teriyaki sauce, turn chicken in sauce to coat and cook for 1-2 minutes.
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Finish salad. Add dressing, sesame oil, broccoli, corn and rice to bowl with slaw. Toss to combine.
-
Serve salad topped with chicken and teriyaki sauce. Sprinkle over sesame seeds.
Nutritional Information
Energy |
1829 kj 437 kcal |
---|---|
Protein | 40.8g |
Carbohydrate | 44.4g |
Fat | 8.8g |