Sesame Soy Baked Chicken Thighs
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Sesame Soy Baked Chicken Thighs

Sesame Soy Baked Chicken Thighs

with Stir-Fried Bulgogi Veg and Jasmine Rice

Family Friendly
High Protein
Cereals containing gluten

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

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

4 unit(s)

Chicken Thighs

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Sliced Mushrooms

120 grams

Coleslaw Mix

150 grams

Bulgogi Sauce

(Contains Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)


Nutritional information

Energy (kJ)3568 kJ
Energy (kcal)853 kcal
Fat32 g
of which saturates8.3 g
Carbohydrate90.7 g
of which sugars27.1 g
Protein50.9 g
Salt3.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Baking Tray
Medium Saucepan
Chopping Board



a) Preheat your oven to 220°C. Boil a full kettle.

b) Put the soy sauce into a medium bowl.

b) Add the chicken to the bowl and turn to coat evenly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


a) Lay the chicken onto lightly oiled baking tray and spoon over any remaining soy from the bowl.

b) Sprinkle the sesame seeds over the chicken.

c) When the oven is hot, roast on the middle shelf until browned and cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 


a) Meanwhile, pour the boiling water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

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

b) Trim the pak choi, then thinly slice widthways. 

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

d) Once hot, add the sliced mushrooms and fry for 2 mins.


a) Add the coleslaw mix and pak choi to the mushrooms with a drizzle more oil if needed.

b) Stir-fry until the veg has softened, 3-4 mins.

c) Stir in the garlic and bulgogi sauce, then bring to the boil and simmer for 1 min.

d) Remove from the heat.


a) Once the chicken is cooked, slice thinly and add to the pan with the veg, along with any soy glaze from the tray.

b) Fluff up the rice with a fork and spoon into your bowls.

c) Top with the bulgogi veg and sesame soy baked chicken.

d) Enjoy!