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Sticky Sesame Chicken

Sticky Sesame Chicken

Sticky Sesame Chicken

with Fragrant Ginger Rice

Recipe Development TeamPublished on January 11, 2018

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Teriyaki is a cooking technique used in Japanese cuisine in which foods are grilled with a glaze of soy sauce, mirin, and sugar. The word teriyaki derives from the Japanese noun teri, which translates to gloss or shine, and yaki, which refers to the cooking method of grilling. As you’ll see from tonight’s recipe, it’s the perfect solution for when you’re short of time, but want to create a dish that’s packed with delicious flavour.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

15

Teriyaki Marinade Powder

15

Sesame Seeds

260

Diced Chicken Breast

150

Green Beans

150

Basmati Rice

50

Teriyaki Marinade Paste

2

Spring Onion

Not included in your delivery

75

Water

Nutritional information

Energy (kcal)435 kcal

Energy (kJ)1820 kJ

Fat12 g

of which saturates4 g

Carbohydrate40 g

of which sugars6 g

Protein41 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Mixing Bowl

•Chopping Board

•Knife

•Grill Pan

•Bowl

Cooking Instructions and Tips

Cook the Rice

1

a) Combine the teriyaki marinade paste and the chicken in a mixing bowl. b) Mix together well with your hands to coat the chicken, then set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat

Marinate the Chicken

2

a) Trim the green beans and chop into thirds. b) Trim the root from spring onion then finely slice. c) Peel and grate the garlic (or use a garlic press). d) Peel and grate the ginger.

Prep the Veggies

3

a) Trim the green beans and chop into thirds. b) Trim the root from spring onion then finely slice.

Cook the Chicken

4

a) Heat a drizzle of oil in a large frying pan on medium heat. b) Add the chicken and its marinade and stir- fry for 4 mins. c) Add the green beans and stir-fry for another 4-5 mins.

Make the Sauce

5

a) Lower the heat to medium, pour the water (see ingredients for amount) into the pan and bubble gently for 2 mins until sticky. b) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Serve

6

a) Toss half the sesame seeds through the chicken. b) Serve the rice in bowls topped with the sticky sesame chicken. c) Finish with a sprinkling of remaining sesame seeds and spring onion.

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