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Teriyaki Chicken Salad

(0)
25Min
Easy

Ingredients

-
4 500g chicken fillets serving 4
+

This dish was made for 4 here

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

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Nutrition Value

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

Instruction

25 Minutes
Step1
15 Min
Combine chicken and MAGGI® Teriyaki Stir Fry in a bowl. Place in the fridge for 15 mins to develop the flavours.
Step2
10 Min
Cook edamame in a large saucepan of boiling water following packet directions. Place in a bowl.
Step3
5 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.
Step4
5 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 onion. Serve.
Teriyaki Chicken Salad

Step1 of 4

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

Teriyaki Chicken Salad

Step2 of 4

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

Teriyaki Chicken Salad

Step3 of 4

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

Step4 of 4

Meanwhile, 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.

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