Teriyaki Chicken Salad
Easy
•25 Min
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The secret to this great tasting recipe is coating the chicken with the teriyaki infusion paste before cooking.
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Ingredients
4
500g chicken fillets serving 4
ingredient_quantity
recipe ingredient
Boneless chicken thigh, fillets
500
g
MAGGI® Teriyaki Stir Fry
1
pkt
Edamame, frozen, prepared
400
g
Olive Oil
1
tbsp
Brown Rice
450
g
Cabbage slaw mix
400
g
Lebanese Cucumber, thinly sliced
1
Spring onions
3
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
114.88 g
Energy
1058.57 kcal
Fats
47.63 g
Protein
44.23 g
Nutrition Table Footer
15 min
10 min
5 min
5 min
Recipe steps
35 min
Combine chicken and MAGGI® Teriyaki Stir Fry in a bowl. Place in the fridge for 15 mins to develop the flavours.
Recipe steps
35 min
Cook edamame in a large saucepan of boiling water following packet directions. Place in a bowl.
Recipe steps
35 min
Heat oil in a large non-stick frying pan over medium heat. Cook chicken, turning, for 4-5 mins or until golden and cooked though.
Recipe steps
35 min
Meanwhile, heat rice following packet directions. Divide the rice among serving bowls. Top with slaw mixture, edamame or broad beans, chicken, cucumber and spring