You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.
Teriyaki Chicken with Sautéed Vegetables
A tasty dish of boneless chicken thighs sautéed with fresh vegetables and a delicious teriyaki sauce, served over basmati rice and topped with toasted sesame seeds. It's quick, easy and adds a crunchy touch thanks to the green beans and green garlic.
- Servings: 2
- Prep: 5 min
- Cook: 20 min
Ingredients
- 150 g basmati rice
- 8 g white sesame seed, toasted
- 0.5 unit onion, sliced
- 100 g green bean, cut into thirds
- 1 unit green garlic
- 20 ml teriyaki sauce
- 2 g chili flake
- 280 g boneless chicken thigh, cut into 2-3 cm pieces
- 2 cloves garlic, chopped
- 320 ml water
- 50 ml water
- 20 ml olive oil
- salt
- black pepper
Instructions
- Peel and chop half of the green garlic. Heat a splash of oil in a saucepan over medium heat and sauté the garlic for 1-2 minutes. Add the rice, salt and the water for the rice and bring to a boil. Cover, reduce to medium-low heat and cook for 11-13 minutes. Remove from heat, stir and keep covered.
- Cut the chicken thighs into 2-3 cm pieces. In a hot pan with a splash of oil, sauté the remaining green garlic for 1-2 minutes. Add the chicken, season with salt and pepper and cook for 3-5 minutes, stirring occasionally until browned.
- When the chicken is browned, add the onion and green beans. Cook for 5-7 minutes over medium heat, stirring frequently until softened.
- Stir in the teriyaki sauce and the water for the sauce. Cook for 3-4 minutes over medium-low heat until the sauce thickens. Season with salt and pepper to taste and add the sesame seeds, stirring to combine.
- Serve the basmati rice on plates, top with the teriyaki chicken and vegetables. Sprinkle with the green part of the green garlic and chili flakes to taste.
Nutrition (per serving)
- Calories: 558 kcal
- Protein: 32 g
- Carbohydrates: 31 g
- Fat: 25 g
- Fiber: 3 g