In Asian, Lunch

Serves 4


800g boneless skinless chicken thighs, diced into 4cm cubes

1 Tbsp olive oil

2 cloves garlic, minced

¾ cup / 180ml Staffords Thick Teriyaki Sauce

salt and pepper, to taste

200g tender stem broccoli, blanched

200g baby bok choi

100g fresh peas, blanched

2 cups brown rice, cooked

Salt and pepper, to taste

2 spring onions, sliced, for serving

1 Tbsp mixed sesame seeds, for serving




Heat the olive oil in a large non-stick pan over a medium-high heat.

Add the chicken pieces and fry until golden all over.

Add the garlic and cook for 2 minutes.

Pour in the teriyaki sauce and bring to a boil.

Simmer for about 5 minutes until the chicken is sticky, cooked through and coated in a thick glossy sauce.

While the chicken cooks, heat a frying pan on high heat.

Slice the bok choi in half and brush with a little olive oil.

Fry on high heat until the sliced side gets some char and softens.

Flip and season with a little salt.


Serve bowls with a little rice on the base topped with broccoli, bok choi and peas.

Spoon in the sticky glazed teriyaki chicken.


Finish with spring onions and sesame seeds.

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