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Teriyaki Sesame Chicken

Teriyaki Sesame Chicken

with green beans and fragrant rice

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Though small and simple, the toasted sesame seeds in this recipe bring a nice nutty flavour to this Asian-inspired recipe. As an added bonus, they also give the tangy teriyaki chicken welcome texture and crunch.

Tags:Dairy Free•Chef's Choice•Quick•Family Friendly•Optional Spice
Allergens:Soya•Wheat•Sesame
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 piece

Onion

150 g

Green Beans

½ piece

Chilli

1 piece

Garlic

1 piece

Scallion

150 g

Jasmine Rice

2 sachet

Teriyaki Sauce

(ContainsSoya, Wheat)

1 sachet

Sesame Seeds

(ContainsSesameMay be presentCereals containing gluten, Peanut, Nuts)

260 g

Diced Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Water

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)645 kcal
Energy (kJ)2700 kJ
Fat11.46 g
of which saturates1.75 g
Carbohydrate95.49 g
of which sugars26.03 g
Dietary Fiber0 g
Protein40.47 g
Cholesterol0 mg
Salt5.39 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.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Grater
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 12-15 mins.
  • Drain in a sieve and pop back in the pot.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Halve, peel and thinly slice the onion.
  • Trim the green beans and chop into thirds.
  • Halve and deseed the chilli. Thinly slice half lengthways (double for 4p).
  • Trim the scallion and thinly slice.
  • Peel and grate the garlic (or use a garlic press).
3
  • Place a large pan over medium heat (no oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. 
  • Remove to a bowl. 

TIP: Watch them like a hawk—they can burn easily!

4
  • Return the pan to a medium-high heat with a drizzle of oil.
  • When hot, add the chicken, season with salt and pepper and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Stir in the onion and green beans and cook with the chicken until softened, 3-4 mins. 
  • Add the garlic and fry for 1 min.
5
  • Add the teriyaki sauce to the pan along with 75ml water (double for 4p).
  • Stir everything together and simmer until the sauce is sticky, the green beans are tender and the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is safe to eat when no longer pink in the middle.
  • Taste the sauce and add salt and pepper.
  • Stir in the sesame seeds.

TIP: Add a splash of water if you feel the sauce needs loosening.

6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the teriyaki chicken.
  • Sprinkle over the scallion and sliced chilli (use less if you don't like spice).