25 Min
Easy
Teriyaki Chicken Salad
The secret to this great tasting recipe is coating the chicken with the teriyaki infusion paste before cooking.
Ingredients
4
500g chicken fillets serving 4
ingredient_quantity
recipe ingredient
500
g
Chicken fillets, diced roughly
1
pkt
MAGGI® Teriyaki Stir Fry
400
g
Edamame, frozen, prepared
1
tbsp
Olive Oil
450
g
Microwavable brown rice
400
g
Cabbage slaw mix
1
Lebanese cucumber, thinly sliced crossways
3
Spring onions, finely sliced
.
Nutrition Value
Carbohydrates
114.88 g
Energy
1058.57 kcal
Fats
47.63 g
Protein
44.23 g
Information per serving
Instruction
25 Minutes
-
Step1
15 MinCombine chicken and MAGGI® Teriyaki Stir Fry in a bowl. Place in the fridge for 15 mins to develop the flavours. -
Step2
10 MinCook edamame in a large saucepan of boiling water following packet directions. Place in a bowl. -
Step3
5 MinHeat oil in a large non-stick frying pan over medium heat. Cook chicken, turning, for 4-5 mins or until golden and cooked though. -
Step4
5 MinMeanwhile, heat rice following packet directions. Divide the rice among serving bowls. Top with slaw mixture, edamame or broad beans, chicken, cucumber and spring onion. Serve.
