Sambal Teriyaki Chicken and King Prawn Stir-Fry

Name: Sambal Teriyaki Chicken and King Prawn Stir-Fry with Jasmine Rice, Sugar Snaps and Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Echalion Shallot; 150 grams Jasmine Rice; 260 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove**; 80 grams Sugar Snap Peas; 150 grams Teriyaki Sauce; 15 grams Sambal Paste; 5 grams Roasted White Sesame Seeds; 150 grams King Prawns; 50 milliliter(s) Water for the Sauce

with Jasmine Rice, Sugar Snaps and Sesame Seeds

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

Tags:

Rapid

Allergens:

Soja

•Sesamzaad

•Crustaceans

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

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Echalion Shallot

150 grams

Jasmine Rice

260 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

80 grams

Sugar Snap Peas

150 grams

Teriyaki Sauce

(Contains: Soja)

15 grams

Sambal Paste

5 grams

Roasted White Sesame Seeds

(Contains: Sesamzaad May contain traces of: Schalenfrüchte, Erdnüsse)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2766 kJ

Energy (kcal)661 kcal

Fat6.2 g

of which saturates1.4 g

Carbohydrate96.6 g

of which sugars30 g

Protein54.3 g

Salt5.2 g

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

Utensils

•Kettle

•Large Saucepan

•Pan

•Garlic Press

•Sieve

•Lid

Instructions

a) Boil a full kettle. While you wait, halve, peel and thinly slice the shallot.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) 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.

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

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

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

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

b) Halve the sugar snaps widthways. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) When the chicken is cooked, add the prawns, garlic and sugar snaps to the frying pan.

b) Stir-fry until the sugar snaps are just tender, 2-3 mins.

a) Stir the teriyaki sauce, sambal (add less if you'd prefer things milder), water for the sauce (see pantry for amount) and half the sesame seeds into the pan.

b) Simmer until the sauce is slightly thickened and the prawns are cooked through, 3-4 mins, then remove from the heat. Taste and season if needed. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

c) Add a splash more water if you feel it needs it.