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Teriyaki Sesame Chicken

Teriyaki Sesame Chicken

with Green Beans and Basmati Rice

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This Teriyaki Sesame Chicken & Basmati Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

150 grams

Green Beans

½ unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

150 grams

Basmati Rice

1 pot(s)

Sesame Seeds


280 grams

Diced Chicken Thigh

50 grams

Teriyaki Sauce


Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2745 kJ
Energy (kcal)656 kcal
Fat19.0 g
of which saturates5.0 g
Carbohydrate80 g
of which sugars19.0 g
Protein39 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a medium sized pan of water to the boil with 0.25 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Trim the green beans and chop into thirds. d) Thinly slice the chilli, trim the spring onion and thinly slice. e) Peel and grate the garlic (or use a garlic press).


a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.


a) Heat a large frying pan over medium heat (no oil!). b) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 2-3 mins. c) TIP: Watch them like a hawk as they can burn easily. d) Once toasted, remove to a bowl (make sure you get them all!) and set aside.


a) Pop your pan back on medium high heat and add a drizzle of oil. b) When hot, add the chicken, season with salt and pepper and stir fry until golden on the outside, 4-5 mins. c) Stir in the red onion and green beans and cook with the chicken until softened, 3-4 mins. d) Add the garlic and stir fry for 1 minute.


a) Add the teriyaki sauce to the pan along with the water (see ingredients for amount). b) Stir everything together and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 2-3 mins. c) IMPORTANT: The chicken is cooked through when no longer pink in the middle.


a) Taste the sauce and add salt and pepper if you feel it needs it. b) Stir in the sesame seeds and add a splash of water if you feel it needs it. c) Fluff up the rice and serve with the teriyaki chicken on top. d) Sprinkle over the spring onion and chilli (use less chilli if you don't like heat). e) Enjoy!