Chicken Teriyaki

What the Cluck Teriyaki

This dish is plant based using 'The Vegetarian Butcher' NoChicken and KNORR Professional Blue Dragon Teriyaki Marinade for this flavour packed meat free alternative. 


  • 0 Minute
  • 10 Servings
  • 400.00 g Knorr Professional Blue Dragon teriyaki marinade
  • 100.00 g edamame
  • 100.00 g Shitake mushrooms
  • 100.00 g green beans
  • 200.00 g tenderstem broccoli
  • 100.00 g sugar snap peas
  • 15.00 g sesame seeds
  • 50.00 ml reduced salt soy sauce
  • 400.00 g jasmine rice
  • 800.00 ml water
  • 4.00 g salt
  • 80.00 ml sesame oil
  • 600.00 g The Vegetarian Butcher What the Cluck


  1. For the NoChicken: Rub 'The Vegetarian Butcher' NoChicken Chunks in KNORR Professional Blue Dragon Teriyaki Marinade.

  2. Roast in oven at 180c for 8 minutes.

  3. For the vegetables: Trim the green beans and tenderstem broccoli. Blanch and refresh the green vegetables.

  4. Quarter the shitake mushrooms and marinade in sesame oil and soy sauce.

  5. For sticky rice: Rinse the rice under cold water for 5 minutes. Add to the jasmine rice to the salted water and bring to boil, simmer for 4 minutes. Cover and leave over low heat for 12 minutes.

  6. To finish and serve: Dish rice into suitable bowls.

  7. Stir fry vegetables with sesame oil and soy sauce.

  8. Top stir fried vegetables and Teriyaki NoChicken on top of rice. Sprinkle over sesame seeds.

table full of small plate dishes