Speedy Teriyaki Sesame Chicken

Name: Speedy Teriyaki Sesame Chicken with Bell Pepper, Green Beans and Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 grams Basmati Rice; 1 unit(s) Bell Pepper; 240 grams Diced British Chicken Breast; 1 unit(s) Red Onion; 80 grams Green Beans; 1 unit(s) Garlic Clove; 150 grams Teriyaki Sauce; ½ unit(s) Red Chilli; 5 grams Roasted White Sesame Seeds; 2 tbsp Water for the Sauce

with Bell Pepper, Green Beans and Basmati Rice

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It takes less than 25 minutes to make these 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:

Calorie Smart

•Family Friendly

•High Protein

Allergens:

Soja

•Sesamzaad

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

1 unit(s)

Bell Pepper

240 grams

Diced British Chicken Breast

1 unit(s)

Red Onion

80 grams

Green Beans

1 unit(s)

Garlic Clove

150 grams

Teriyaki Sauce

½ unit(s)

Red Chilli

5 grams

Roasted White Sesame Seeds

Not included in your delivery

2 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)2582 kJ

Energy (kcal)617 kcal

Fat5 g

of which saturates1.1 g

Carbohydrate100.4 g

of which sugars34.8 g

Dietary Fiber5.8 g

Protein40.9 g

Salt4 g

Potassium109.9 mg

Calcium6.9 mg

Iron0.3 mg

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

Utensils

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Sieve

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.

d) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

a) While the rice cooks, heat a large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the diced chicken and pepper chunks. 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. Trim the green beans and cut into thirds.

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

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 beans are tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) While it simmers, halve the chilli lengthways, deseed and thinly slice.

a) Taste the sauce and season with salt and pepper if needed.

b) Stir in the sesame seeds.

c) Add a splash of water if it needs loosening, then remove from the heat.

a) Fluff up the rice with a fork and serve with the teriyaki chicken on top.

b) Sprinkle over the chilli (add less if you'd prefer things milder) to finish for those who'd like it.

Enjoy!