Our Recipe Boxes
Teriyaki Sesame Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Teriyaki Sesame Chicken

Teriyaki Sesame Chicken

with bell pepper and fragrant rice

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:
Quick
Family Friendly
Optional Spice
Protein Rich
Allergens:
Soya
Wheat
Sesame
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Onion

1 unit(s)

Chilli

2 unit(s)

Garlic

2 unit(s)

Scallion

150 grams

Jasmine Rice

2 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

1 sachet(s)

Sesame Seeds

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

260 grams

Diced Chicken Breast

1 unit(s)

Bell Pepper

1 sachet(s)

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Water

to taste

Pepper

sideBannerName

Nutrition Values

Energy (kJ)2822 kJ
Energy (kcal)674 kcal
Fat11.7 g
of which saturates1.8 g
Carbohydrate102.3 g
of which sugars31.4 g
Dietary Fiber0 g
Protein40.6 g
Cholesterol0 mg
Salt5.64 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.

Utensils

Grater
Pot with Lid

Instructions

Cook the Rice
1
  • 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, cover with the lid and cook for 12 mins.
  • Once cooked, 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).
Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Deseed the pepper and slice into thin strips.
  • Halve and deseed the chilli. Thinly slice half lengthways, and finely chop the other half.
  • Trim the scallion and thinly slice.
  • Peel and grate the garlic (or use a garlic press).
Toast the Seeds
3
  • Place a large pan over medium heat (no oil).
  • Once hot, add the sesame seeds.
  • Dry-fry, stirring regularly, until lightly toasted, 1-2 mins. 
  • Once cooked, transfer to a bowl and set aside. 

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

Fry the Chicken
4
  • Return the pan to 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 hands and equipment after handling raw chicken and its packaging.
  • Add onion and pepper. Cook until softened, 3-4 mins. 
  • Add the garlic and fry until fragrant, 1 min.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Finishing Touches
5
  • Add the teriyaki saucehoisin sauce, chopped chilli and 75ml water (double for 4p) to the pan.
  • Stir everything together and simmer until the sauce is sticky 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 season with salt and pepper.
  • Stir in the sesame seeds.

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

Garnish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the teriyaki chicken and veg.
  • Finish with a sprinkle of scallion and sliced chilli (use less if you don't like spice).
Meal right image

Explore Similar Recipes

Meal left image