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

Sambal Teriyaki Chicken Stir-Fry

with Jasmine Rice and Sugar Snaps

Looking for a quick and tasty midweek dinner option? Try cooking up our Sambal Teriyaki Chicken Stir-Fry in just 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Under 650 calories
High Protein

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 Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

1 sachet(s)

Indonesian Style Spice Mix

80 grams

Sugar Snap Peas

120 grams

Coleslaw Mix

75 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Sambal Paste

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2261 kJ
Energy (kcal)540 kcal
Fat4.2 g
of which saturates0.9 g
Carbohydrate83.2 g
of which sugars18 g
Protein40.9 g
Salt2.34 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.

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.

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 to the pan.

c) Fry until 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 sugar snaps widthways.


Bring on the Flavour

a) When the chicken is cooked, add the garlic and Indonesian style spice mix to the frying pan. Fry for 1 min.

b) Stir in the sugar snaps and the coleslaw mix. Stir-fry until just tender, 2-3 mins. 

Sauce Things Up

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

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.