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Sesame Chicken

Sesame Chicken

with fragrant ginger rice

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

183 kcal

Protein

:

31.3g protein

Total

:

20 minutes

Difficulty

:

Medium

Teriyaki is a cooking technique used in Japanese cuisine in which foods are grilled with a glaze of soy sauce, mirin, and sugar.The word teriyaki derives from the Japanese noun teri, which translates to gloss or shine, and yaki, which refers to the cooking method of grilling. As you’ll see from tonight’s recipe, it’s the perfect solution for when you’re short of time, but want to create a dish that’s packed with delicious flavour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

240 grams

Diced British Chicken Breast

15 grams

Sesame Seeds

150 grams

Green Beans

50 grams

Teriyaki Marinade Paste

1 unit(s)

Garlic Clove

1 pouch(es)

Steamed Basmati Rice

2 unit(s)

Spring Onion

1 unit(s)

Ginger

Not included in your delivery

100 milliliter(s)

Water

Nutritional information

Energy (kJ)764 kJ

Energy (kcal)183 kcal

Fat2.8 g

of which saturates0.7 g

Carbohydrate5.5 g

of which sugars3.3 g

Dietary Fibre4 g

Protein31.3 g

Salt0.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Meanwhile, pop the teriyaki marinade paste and the chicken in a bowl.

b) Mix together well with your hands to coat then set aside.

IMPORTANT: Remember to wash your hands after handling raw meat!

2

a) Trim the green beans then chop into thirds.

b) Trim the root from spring onions then finely slice.

c) Peel and grate the garlic (or use a garlic press).

d) Peel and grate the ginger.

3

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Add the chicken and its marinade and stir-fry for 4 mins.

c) Add the green beans and stir-fry for another 4-5 mins.

4

a) Heat a drizzle of oil in a large frying pan over high heat.

b) Once hot, add the garlic, ginger and half the spring onion. Stir-fry until fragrant, 2 mins.

c) Squeeze the pouch of rice, open the packet then tip the rice into the pan.

d) Stir-fry for another 2-3 mins until the rice is piping hot.

5

a) Lower the heat to medium, pour the water (see ingredients for amount) into the pan and bubble gently for 2-3 mins until thickened slightly

b) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

6

a) Toss half the sesame seeds through the chicken.

b) Serve the rice in bowls topped with the sticky sesame chicken.

c) Finish with a sprinkling of remaining sesame seeds and spring onion. Enjoy!

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