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Teriyaki Chicken Salad

Teriyaki Chicken Salad

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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

This dish was made for 4

ingredient_quantity
recipe ingredient
Chicken Thigh
Boneless chicken thigh, fillets
500  g
198593
MAGGI® Teriyaki Stir Fry
1  pkt
Edamame, frozen, prepared
Edamame, frozen, prepared
400  g
198075
Olive Oil
1  tbsp
198208
Microwavable brown rice
450  g
198593
Cabbage slaw mix
400  g
Lebanese Cucumber
Lebanese Cucumber
1 
Spring onions
Spring onions
3 

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Nutritional Information

Nutritional Information Thumbnail

per serving

Carbohydrates
114.88 g
Energy
1058.57 kcal
Fats
47.63 g
Protein
44.23 g
per serving

Recipe steps

35 min

15 min

10 min

5 min

5 min

Teriyaki Chicken Salad

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Recipe steps

35 min

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Combine chicken and MAGGI® Teriyaki Stir Fry in a bowl. Place in the fridge for 15 mins to develop the flavours.
Teriyaki Chicken Salad

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Recipe steps

35 min

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Cook edamame in a large saucepan of boiling water following packet directions. Place in a bowl.
Teriyaki Chicken Salad

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35 min

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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.
Teriyaki Chicken Salad

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Recipe steps

35 min

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Meanwhile, heat rice following packet directions. Divide the rice among serving bowls. Top with slaw mixture, edamame or broad beans, chicken, cucumber and spring

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