Speedy Teriyaki Sesame Chicken

Name: Speedy Teriyaki Sesame Chicken with Tenderstem® Broccoli and Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 grams Basmati Rice; 4 unit(s) British Chicken Thighs; 1 unit(s) Red Onion; 80 grams Tenderstem® Broccoli; 1 unit(s) Garlic Clove**; 150 grams Teriyaki Sauce; 5 grams Roasted White Sesame Seeds; 1 pinch Chilli Flakes; 2 tbsp Water for the Sauce

with Tenderstem® Broccoli and Basmati Rice

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It takes less than 25 minutes to make this Speedy Teriyaki Sesame Chicken. Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled.

Tags:

Family Friendly

•New

Allergens:

Soya

•Sesame

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

4 unit(s)

British Chicken Thighs

1 unit(s)

Red Onion

80 grams

Tenderstem® Broccoli

1 unit(s)

Garlic Clove**

150 grams

Teriyaki Sauce

(Contains: Soya)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

1 pinch

Chilli Flakes

Not included in your delivery

2 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)3541 kJ

Energy (kcal)846 kcal

Fat28.9 g

of which saturates8.1 g

Carbohydrate95.5 g

of which sugars30.1 g

Protein53.8 g

Salt4.3 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Large Frying Pan

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) 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.

a) While the rice cooks, heat a large frying pan on medium-high heat with a drizzle of oil. Cut the chicken thigh into 2cm pieces.

b) Once hot, add the chicken pieces and stir-fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Meanwhile, halve, peel and thinly slice the red onion. Cut the broccoli into thirds.

a) Once the chicken has browned, stir in the onion and broccoli.

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

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

d) Once the veg has softened, add the garlic and stir-fry for 1 min.

a) Stir the teriyaki sauce into the pan along with the water for the sauce (see pantry for amount).

b) Lower the heat and simmer until the sauce is sticky, the broccoli is tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.