Teriyaki Sesame Chicken
with Green Beans and Rice
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese word 'teri', meaning 'shine', referring to the sauce's glazing quality, and 'yaki' meaning grilled. Teriyaki's salty-sweet flavour makes it the perfect sauce to glaze meat and tofu, as an addition to stir-fries, or in dipping sauces.
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.
Diced Chicken Thigh
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
- Boil a half-full kettle.
- Meanwhile, trim the green beans and cut into thirds. Halve the lime (see ingredients).
- Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and green beans, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so it's no longer pink in the middle.
- Add the teriyaki and a splash of water to the pan. Bring to the boil and simmer, 2-3 mins.
- Squeeze in the lime juice, then remove from the heat.
- Fluff up the rice and share between your bowls.
- Top with the teriyaki chicken.
- Sprinkle over the sesame seeds.