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RECIPE
10 INGREDIENTS16 STEPS40MIN

Chicken Teriyaki with Snap Peas and Pineapple

4.7
3 Ratings

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Sometimes you just want a simple meal to get on the table fast that your family will love. This seven-ingredient one bowl wonder works every time.
40MIN
Total Time

Chef'd

Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
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Ingredients

US / METRIC
Servings:
2
Serves 2
3/4 cup
Teriyaki Sauce
1 cup
Sugar Snap Peas
3/4 cup
2
Pineapple Spears
1 3/4 cups
Cold  Water
1 Tbsp
Oil
1/2 Tbsp
Oil
1/4 tsp

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Nutrition Per Serving

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CALORIES
875
FAT
21.0 g
PROTEIN
59.6 g
CARBS
114.8 g

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a small saucepan, add Jasmine Rice (3/4 cup) to cold Water (1 3/4 cup), and stir to combine. Bring to a boil.
Step 3
Reduce heat to a simmer and cook for 10 minutes or until rice is tender and all moisture has been absorbed.
Step 4
Remove from heat, fluff rice, and keep covered until plating.
Step 5
Pat Chicken Thigh (4) dry with paper towels.
Step 6
Heat a large sauté pan over medium high heat with Oil (1 tablespoon).
Step 7
Once pan is hot, add chicken thighs skin side down. Cook for three minutes until the skin starts to brown.
Step 8
Remove pan from heat. Soak up grease with paper towels. Place saute pan with chicken, skin side down, in oven.
Step 9
Roast chicken in the oven for 13 minutes, or until the skin is crispy but not burnt. Cook until the chicken is cooked through and remove from oven.
Step 10
Turn chicken over and allow to rest before dicing.
Step 11
Meanwhile, in a medium sauté pan over high heat, add Oil (1 teaspoon). Once oil is hot, add Pineapple Spears (2) and sear one side for approximately 3 minutes, or until there is a golden sear.
Step 12
Wipe out the pan used for pineapple and heat the Sugar Snap Peas (6 ounce) over medium high heat. Add Oil (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Step 13
Saute for three minutes, or until tender. Remove from heat, and hold until plating.
Step 14
Dice the cooked chicken and toss in a medium bowl with Teriyaki Sauce (3/4 cup).
Step 15
Divide rice between two plates. Place diced chicken over rice. Lay the peas over the rice next to the thicken. Place pineapple spear leaning against the back. Drizzle any extra sauce over the chicken.
Step 16
Serve and enjoy!

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Nutrition Per Serving
Calories
875
% Daily Value*
Fat
21.0 g
27%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
222.3 mg
74%
Carbohydrates
114.8 g
42%
Fiber
3.9 g
14%
Sugars
43.1 g
--
Protein
59.6 g
119%
Sodium
4651.9 mg
202%
Vitamin D
--
--
Calcium
190.4 mg
15%
Iron
7.0 mg
39%
Potassium
417.0 mg
9%
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