with Soy Greens, Sriracha Edamame Beans and Glazed Sweet Potato
Looking for a taste of everyday luxury? This Easy Prep Chicken Teriyaki Sticky Rice Bowl is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Allergens
Utensils
Tags
Slow Cooked British Chicken
290 grams
Diced Sweet Potato
200 grams
Fresh Edamame Beans
80 grams
Sriracha Sauce
32 milliliter(s)
Salted Peanuts
25 grams
Blanched Peas, Young Pea Pods and Green Beans
160 grams
Soy Sauce
20 milliliter(s)
Sushi Rice
1 pouch(es)
Teriyaki Sauce
100 grams
Mayonnaise
64 grams
Honey
1 tbsp
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the chicken from the packaging and place in an ovenproof dish along with the juices. Season with salt and pepper.
- Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout.
- Spread the sweet potato on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf, 25-27 mins. Turn halfway through.
- In a bowl, mix together the edamame beans and half the sriracha. Season with salt and pepper.
- Crush the peanuts in the unopened sachet using a rolling pin.
- When the sweet potato has 5 mins remaining, squeeze over half the soy sauce and honey (see pantry) over. Toss together. Return to the oven for the remaining time.
- Pierce the bag with the blanched veg 3-4 times with a knife. Microwave on high heat for 2 mins. Stir half the soy sauce into the veg.
- Microwave the rice according to pack instructions.
- Once the chicken is cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard any remaining cooking juices.
- Use two forks to gently break apart the chicken. Stir in the teriyaki sauce.
- Share the sticky rice between your serving bowls. In separate sections, top with the teriyaki chicken, soy-honey sweet potato, sriracha edamame and soy greens.
- Drizzle over the remaining sriracha and mayo. Scatter over the peanuts to finish.
3882
kJ
Energy (kJ)
928
kcal
Energy (kcal)
28.3
g
Fat
4.7
g
of which saturates
112.6
g
Carbohydrate
36.2
g
of which sugars
8.6
g
Dietary Fibre
58
g
Protein
6.73
g
Salt
