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Photo of Teriyaki chicken with brown rice and pickled ginger salad by WW

Teriyaki chicken with brown rice and pickled ginger salad

6 - 8
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
In only 10 minutes you can have the classic foods and flavour of Japan on your dinner table. This deconstructed-sushi like dish has a rich teriyaki sauce whose sweetness is paired with the ginger in the rice salad.


Teriyaki sauce

¼ cup(s), (60ml)


2 tsp

Skinless chicken tenderloin

500 g

Olive oil

1 tbs

Brown rice microwave packet

250 g


2 medium, cut into ribbons

Snow peas

150 g, thinly sliced

Pickled ginger

50 g, (2 tbs) plus 2 tsp pickled ginger brine


  1. Combine sauce and honey in a large bowl. Pour half into a small jug and set aside. Add chicken to remaining mixture in bowl and toss to coat.
  2. Heat half the oil in a large non-stick frying pan over medium-high heat. Drain chicken, reserving marinade. Cook chicken for 2 minutes each side or until just cooked through. Add reserved marinade and cook, turning, for 1 minute or until mixture boils.
  3. Meanwhile, cook rice following packet instructions. Combine rice, carrot, snow peas, ginger, brine and remaining oil in a large bowl. Drizzle chicken with remaining sauce mixture and serve with salad.


SERVING SUGGESTION: Mixed Asian salad leaves.TIP: Timesaver: Use a vegetable peeler to slice carrot into thin ribbons directly into salad.