Teriyaki glazed chicken
Ready in around 20 mins
- Energy: 2187kj (522Kcal)
- Protein: 39g
- Carbohydrate: 40g
- Fat: 19g
- Contains: Soy, Gluten, Sesame
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1. TO MAKE THE WARM QUINOA:
Peel and grate the carrots. Finely slice the spring onions on the diagonal. Spray oil into a non-stick frying pan and place over a medium heat. Once the pan is hot add the steamed miso quinoa and cook for 3-4 mins until warmed through. In a bowl add the red and green cabbage, carrot, half the spring onion and quinoa. Pour in the sesame dressing and half the toasted seeds and toss to combine.
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2. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with paper towel. Cut each thigh into 3 even pieces. Spray oil into a non-stick frying pan and place over a high heat. Once hot add the chicken pieces and cook for 5-6 mins to brown and cook through. Pour over the teriyaki sauce so it can sizzle onto the chicken and remove from the heat.
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TO SERVE:
Spoon sesame dressed quinoa slaw into bowls. Top with teriyaki chicken pieces and any pan juices and lastly sprinkle over rest of spring onion and toasted seeds.
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- 1 pack of free-range chicken thigh
- 1 pack of steamed miso quinoa
- 1 pot of teriyaki sauce
- 1 pot of sesame dressing
- 1 sachet of toasted seeds
- 1 bag of red and green cabbage
- 2 carrots
- 3 spring onions
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