Sambal Teriyaki Prawn & Chicken Stir-Fry
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Sambal Teriyaki Prawn & Chicken Stir-Fry

Sambal Teriyaki Prawn & Chicken Stir-Fry

with Jasmine Rice, Sugar Snaps and Sesame Seeds

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.

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

1 pack(s)

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)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2484 kJ
Energy (kcal)594 kcal
Fat6 g
of which saturates1.4 g
Carbohydrate82.1 g
of which sugars17.9 g
Protein52.8 g
Salt3.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
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.

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 sugar snaps widthways.


Add the Prawns and Sugar Snaps

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

b) Stir-fry until the sugar snaps are just tender, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

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 the prawns are cooked and the sauce is 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 prawn and chicken stir-fry.

c) Finish by scattering over the remaining sesame seeds.