Sesame Crumbed Chicken
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Sesame Crumbed Chicken

Sesame Crumbed Chicken

with roasted broccolini , carrot and rice

This sesame coated chicken is doused in a tangy and slightly spicy sauce. Zesty rice and perfectly charred veg round out a truly moreish meal.

Egg(s) not included
Total Time35 minutes
Cooking Time30 minutes


Serving amount

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Red Thai Style Paste

150 grams

Jasmine Rice

1 unit(s)


1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

2 sachet(s)


1 sachet(s)

Thai Style Spice Mix

320 grams

Chicken Breast

75 grams


1 unit(s)


1 pack(s)


(Contains Wheat)

Not included in your delivery

to taste


to taste


to taste


to taste


1 tbsp


2 tbsp


1 unit(s)



Nutrition Values

Energy (kJ)3446 kJ
Energy (kcal)824 kcal
Fat18.9 g
of which saturates6.8 g
Carbohydrate112 g
of which sugars18 g
Dietary Fiber0.3 g
Protein52.6 g
Cholesterol0 mg
Salt3.4 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Boil the Rice
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 12 mins, then remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
  • Quarter the lime.
Roast the Broccolini & Carrot

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

After 10 mins of carrot cooking time, place the broccolini next to the carrots. Drizzle with oil, season with salt and pepper. Cook until the edges are crispy and slightly charred, 10-15 mins.

Crumb the Chicken

Put 2 tbsp flour (double for 4p) in a bowl. Crack an egg (double for 4p) into a bowl and whisk. In another bowl, combine the breadcrumbs, sesame seeds and salt to taste.

Slice the chicken breasts lengthways into 5-6 thin strips per person. Season the chicken with salt and pepper, then dip into the flour, then the egg and the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

Fry the Chicken
  • Pop a large pan on medium-high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 3-4 mins before you add the chicken. Once hot, lay in the chicken. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a plate lined with kitchen paper.
Make the Sauce
  • Wipe and return the pan to a medium-high heat. 
  • Add 75ml water (double for 4p), red Thai paste, ketjap manis and honey.
  • Bring to the boil and cook until reduced by half, 3-5 mins.
  • Once reduced, remove from the heat. 
  • Stir 1 tbsp butter (double for 4p) into the sauce.
    Season to taste with salt, pepper and a squeeze of lime juice.
    Loosen the sauce with a splash of water if required.

TIP: If your honey has hardened, pop the sachet in a bowl of hot water for 1 min.

Garnish and Serve
  • Share the rice between bowls, spooning over a little sauce from the pan. Serve the remaining sauce by the side for dipping.
  • Serve the sesame crumbed chicken, broccolini and carrot alongside.
  • Place any remaining lime wedges on the side for squeezing over.