Sesame Coated Chicken
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Sesame Coated Chicken

Sesame Coated Chicken

with zesty rice and broccoli

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.

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)

3 unit(s)


2 sachet(s)


320 grams

Chicken Breast

1 unit(s)


20 milliliter(s)

Sesame Oil

(Contains Sesame)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2946 kJ
Energy (kcal)704 kcal
Fat20.1 g
of which saturates3.7 g
Carbohydrate86.7 g
of which sugars14.8 g
Dietary Fiber0 g
Protein48.6 g
Cholesterol0 mg
Salt2.81 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
Pan with Lid
Pot with Lid


Roast the Chicken
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic.
  • On a lined baking tray, rub the chicken with sesame oil, half the garlic, salt and pepper.
  • Sprinkle sesame seeds over the top.
  • Cook on top shelf, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.

Boil the Rice
  • Meanwhile, 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).
Char the Broccoli
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Zest and quarter the lime.
  • Place a pan over medium-high heat with a drizzle of oil
  • Once hot, fry the broccoli for 2-3 mins, add the remaining garlic and cook for 30 secs. 
  • Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
Make the Sauce
  • Transfer the broccoli to a bowl and cover to keep warm.
  • Pop the pan back on medium-high heat. 
  • Stir 75ml water (double for 4p), red Thai paste, ketjap manis and honey into the pan.
  • Bring to the boil and cook until reduced by half, 3-5 mins.
  • Once reduced, remove from the heat. 

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

Finishing Touches
  • Stir 1 tbsp butter (double for 4p) into the sauce. 
  • Season to taste with salt, pepper and a squeeze of lime juice. 
  • Add a splash of water to loosen the sauce if required.
  • Once ready, fluff up the rice with a fork and stir through the lime zest.
Garnish and Serve
  • Share the zesty lime rice between bowls.
  • Top with the sesame chicken, spooning over the sauce from the pan.
  • Serve the broccoli alongside.
  • Place any remaining lime wedges on the side for squeezing over.
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