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Chicken Teriyaki With Mangetout

Chicken Teriyaki With Mangetout

Rating
4.5rating out of 5

(14915 reviews from our customers)

Prep Time

25 min

Cuisine

Japanese

Homemade teriyaki sauce adds a savoury-sweet sticky glaze to succulent British chicken thighs, delicious spooned over steamed rice with mangetout.

Prep Time

25 min

Cuisine

Japanese

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lime
1 lime
fresh-ginger
15g fresh root ginger
Spring-onion
1 spring onion
British Chicken thigh fillets x4 2
320g British chicken thighs
chilli flakes 3.18
1/2 tsp dried chilli flakes
Mange-tout-(2)
80g mangetout
basmati-rice
130g basmati rice
Sesame-oil
1 toasted sesame oil sachet (15ml) †
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
Sesame-seeds
2 toasted sesame seed sachets (10g) †
You Will Need
Sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lime
  • 15g fresh root ginger
  • 1 spring onion
  • 320g British chicken thighs
  • 1/2 tsp dried chilli flakes
  • 80g mangetout
  • 130g basmati rice
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 704 kJ
168 kcal
2485 kJ
593 kcal
Fat
of which saturates
6 g
1.2 g
21.3 g
4.3 g
Carbohydrate
of which sugars
16.5 g
0.6 g
58.1 g
2.2 g
Fibre 0.7 g 2.6 g
Protein 11.8 g 41.7 g
Salt 0.62 g 2.19 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lime
lime
15g fresh root ginger
ginger
1 spring onion
spring onion
320g British chicken thighs
chicken thigh meat (100%)
1/2 tsp dried chilli flakes
dried chilli flakes
80g mangetout
mange tout
130g basmati rice
basmati rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%)
Allergens
  • Allergens highlighted by † (sesame, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken Teriyaki With Sugar Snap Peas

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2 Chicken Teriyaki With Sugar Snap Peas

While the rice is cooking, slice the chicken thighs into thin strips

Heat a large pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chicken strips and cook for 8-9 min or until browned all over and cooked through (no pink meat!)

3 Chicken Teriyaki With Sugar Snap Peas

While the chicken is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Zest the lime[s]

Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut them in half

4 Chicken Teriyaki With Sugar Snap Peas

Combine the chopped ginger, lime zest, lime juice, chilli flakes (can't handle the heat? Go easy), toasted sesame oil, soy sauce and 2 tbsp [4 tbsp] sugar (preferably brown)

Give it a good mix up – this is your teriyaki sauce

5 Chicken Teriyaki With Sugar Snap Peas

Once the rice is done, add the mangetout to the same pot (over the rice) and put the lid back on (this steams the mangetout!)

Cook them for 3 min or until the mangetout are hot and tender but with a slight crunch

6 Chicken Teriyaki With Sugar Snap Peas

Add the teriyaki sauce to the chicken and stir to combine

Cook for 2-3 min further or until the sauce has reduced to a sticky consistency – this is your chicken teriyaki

Trim, then finely chop the spring onion[s]

7 Chicken Teriyaki With Sugar Snap Peas

Remove the cooked chicken teriyaki from the heat and add the sesame seeds to the pan

8

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Serve the chicken teriyaki over the cooked rice and mangetout and garnish with the chopped spring onion

Enjoy!

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