Sambal 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.
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.
Ingredients
1
Echalion Shallot
150
Jasmine Rice
260
Diced British Chicken Breast
2
Garlic Clove**
1
Spring Onion
80
Sugar Snap Peas
75
Teriyaki Sauce
(Contains: Soya)
15
Sambal Paste
5
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
50
Water for the Sauce
Utensils
Cooking Instructions and Tips
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 0.25 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the 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. The chicken is cooked when no longer pink in the middle.
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 widthways.
a) 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.
b) When the chicken is cooked, add the garlic and sugar snaps to the frying pan.
c) Stir-fry until the sugar snaps are just tender, 2-3 mins.
a) Stir the teriyaki sauce, sambal, 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.
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 spring onion and remaining sesame seeds.
Enjoy!
