Teriyaki Sesame Chicken Breast

Name: Teriyaki Sesame Chicken Breast with Green Beans and Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Red Onion; 150 Green Beans; ½ Red Chilli; 1 Spring Onion; 1 Garlic Clove**; 150 Basmati Rice; 15 Sesame Seeds; 260 Diced Chicken Breast; 150 Teriyaki Sauce; 50 Water

with Green Beans and Basmati Rice

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This Teriyaki Sesame Chicken Breast is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Rapid

Allergens:

Soya

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

Red Onion

150

Green Beans

Red Chilli

Spring Onion

Garlic Clove**

150

Basmati Rice

Sesame Seeds

260

Diced Chicken Breast

150

Teriyaki Sauce

(Contains: Soya)

Not included in your delivery

Water

Nutritional information

Energy (kcal)619 kcal

Energy (kJ)2589 kJ

Fat4.3 g

of which saturates1.2 g

Carbohydrate98.2 g

of which sugars32.6 g

Protein44.9 g

Salt4.2 g

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

Utensils

•Chopping Board

•Garlic Press

•Medium Saucepan

•Knife

•Sieve

•Bowl

•Grill Pan

Instructions

a) Bring a medium-sized pan of water to the boil with 1/4 tsp salt.
b) Halve, peel and thinly slice the red onion. Trim the green beans and chop into thirds.
c) Halve the chilli lengthways, deseed and thinly slice. Trim and thinly slice the spring onion.
d) 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 and pop back into 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 dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, transfer to a bowl (make sure you get them all) and set aside.

a) Pop your pan back on medium-high heat with a drizzle of oil.
b) When hot, add the chicken and stir-fry until golden on the outside, 4-5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
c) Stir in the onion and green beans. Cook with the chicken until softened, 3-4 mins.
d) Add the garlic and stir-fry for 1 min.

a) Add the teriyaki sauce to the pan along with the water for the sauce (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. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

STEP 4 MOD: If you've chosen to get chicken breast instead of chicken thigh, cook the recipe in the same way the instructions tell you to cook the chicken thigh.