Sambal Teriyaki Chicken and King Prawn Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sambal Teriyaki Chicken and King Prawn Stir-Fry

Sambal Teriyaki Chicken and King Prawn Stir-Fry

with Jasmine Rice, Mangetout and Sesame Seeds

Looking for a quick and tasty midweek dinner option? Try cooking up our Sambal Teriyaki Chicken and King Prawn Stir-Fry in just 20-25 minutes for a delicious and speedy meal.

Calorie Smart

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


serving amount

1 unit(s)

Echalion Shallot

150 grams

Jasmine Rice

260 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

80 grams


75 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Sambal Paste

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2490 kJ
Energy (kcal)595 kcal
Fat6.1 g
of which saturates1.4 g
Carbohydrate81.8 g
of which sugars17.8 g
Protein52.9 g
Salt3.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press


Cook the Rice

a) Boil a half-full kettle. 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 the rice is cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Chicken

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.

Prep Time

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

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


Add the Prawns and Mangetout

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

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

Sauce Things Up

a) Stir the teriyaki sauce, sambal paste (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 slightly thickened, 2-3 mins, then remove from the heat. Taste and season if needed. 

c) Add a splash more water if you feel it needs it. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Finish and Serve

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

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

c) Finish by scattering over the remaining sesame seeds.