Chilli Teriyaki Chicken Stir-Fry
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Chilli Teriyaki Chicken Stir-Fry

Chilli Teriyaki Chicken Stir-Fry

with Jasmine Rice, Sugar Snaps and Sesame Seeds

Looking for a quick and tasty midweek dinner option? Try cooking up our Chilli Teriyaki Chicken Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:
New
Under 650 calories
Rapid
High Protein
Eiwitrijk
Allergens:
Soya
Sesame

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150

Jasmine Rice

1

Echalion Shallot

260

Diced Chicken Breast

2

Garlic Clove

1

Spring Onion

80

Sugar Snap Peas

1

Chilli Flakes

150

Teriyaki Sauce

(Contains Soya)

5

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

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Nutritional information

Energy (kcal)588 kcal
Energy (kJ)2459 kJ
Fat4.6 g
of which saturates1 g
Carbohydrate91.9 g
of which sugars27.1 g
Protein42.2 g
Salt4.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Lid
Large Saucepan
Pan
Garlic Press
Bowl

Instructions

Cook the Rice
1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying
2

a) While the rice cooks, halve, peel and thinly slice the shallot.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the chicken and shallot to the pan and season with salt and pepper.

d) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Prep Time
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim and thinly slice the spring onion.

c) Halve the sugar snaps.

Add the Veg
4

a) When the chicken is cooked, add the garlic, sugar snaps and half the chilli flakes (careful, they're hot - use less if you'd prefer things milder) to the pan.

b) Cook, stirring, for 1 min.

Sauce Things Up
5

a) Stir the teriyaki sauce and half the sesame seeds into the pan.

b) Cook until piping hot, 1 min, then remove from the heat.

c) Add a splash of water if it's a little too thick.

Finish and Serve
6

a) Fluff up the rice with a fork and share between your bowls.

b) Top with the chilli teriyaki chicken stir-fry.

c) Finish by scattering over the spring onion, remaining sesame seeds and chilli flakes if you'd like some more heat.

Enjoy!