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Teriyaki Sesame Chicken

Teriyaki Sesame Chicken

with Green Beans and Basmati Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Teriyaki Sesame Chicken in just 20 minutes for a delicious and speedy meal.


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

80 grams

Green Beans

½ unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

150 grams

Teriyaki Sauce


5 grams

Roasted White Sesame Seeds


Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2862 kJ
Energy (kcal)684 kcal
Fat16.3 g
of which saturates4.0 g
Carbohydrate94.6 g
of which sugars28.7 g
Protein38.8 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle. When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) When 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.
b) When the oil is hot, add the chicken 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. Trim the green beans and chop 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 the veg 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 ingredients 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. Trim and thinly slice the spring onion.


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 and serve with the teriyaki chicken on top.
b) Sprinkle over the spring onion and chilli (add less chilli if you don't like heat).