Sambal Teriyaki Chicken Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sambal Teriyaki Chicken Stir-Fry

Sambal Teriyaki Chicken Stir-Fry

with Jasmine Rice, Sugar Snaps and Sesame Seeds

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

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

80 grams

Sugar Snap Peas

75 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Sambal Paste

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat5.3 g
of which saturates1.1 g
Carbohydrate82.1 g
of which sugars17.9 g
Protein41.1 g
Salt2.31 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan



a) Boil a half-full kettle. 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. 

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.


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.



a) When the chicken is cooked, add the 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 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. 


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.