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Speedy Teriyaki Sesame Double Chicken
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Speedy Teriyaki Sesame Double Chicken

Speedy Teriyaki Sesame Double Chicken

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:
Family Friendly
•High Protein
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

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

480 grams

Diced British Chicken Breast

1 unit(s)

Red Onion

80 grams

Green Beans

1 unit(s)

Garlic Clove

150 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

½ unit(s)

Red Chilli

5 grams

Roasted White Sesame Seeds

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

Not included in your delivery

2 tbsp

Water for the Sauce

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Nutritional information

Energy (kJ)3028 kJ
Energy (kcal)724 kcal
Fat7.1 g
of which saturates1.8 g
Carbohydrate92.2 g
of which sugars27.5 g
Dietary Fiber6.2 g
Protein69.8 g
Salt3.31 g
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

PDF
Cook the Rice
1

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.

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

Fry the Chicken
2

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.

Bring on the Veg
3

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.

Add the Sauce
4

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.

Sesame Seed Time
5

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.

Serve
6

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!

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