Teriyaki Chicken Tenders

Teriyaki Chicken Tenders

with Jasmine Rice and Green Beans

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Soy to the world! The time for a simple chicken stir-fry recipe has come. These tenders are tossed in a thick teriyaki glaze, which coats each piece in a flavorful blend of soy sauce, garlic, ginger, and sesame. Served atop a bed of jasmine rice with green beans to the side, they bring a tour-de-force of Asian-style flavors that both kids and adults will find easy to love.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 thumb


4 clove


2 unit


1 unit


1.5 cup

Jasmine Rice

12 ounce

Green Beans

2 teaspoon

Sesame Oil

1 tablespoon

Sesame Seeds

24 ounce

Chicken Tenders

6 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 tablespoon

White Wine Vinegar

1 teaspoon


Not included in your delivery

6 teaspoon

Vegetable Oil

¼ cup




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber4 g
Protein44 g
Cholesterol105 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2½ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 TBSP. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.


Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.


Toss green beans with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they’ve finished roasting, toss green beans with 2 tsp sesame oil, half the sesame seeds, and a squeeze of lime (we sent more oil than needed).


Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan and cook until browned but not cooked through, 2-4 minutes per side. Remove from pan and set aside. TIP: Don’t overcrowd the pan with chicken—you may want to work in batches.


Heat a large drizzle of oil in same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBSP vinegar (we sent more), and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.


Add chicken to pan and toss to coat. Cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.