HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Sesame Chicken Breast
Teriyaki Sesame Chicken Breast

Teriyaki Sesame Chicken Breast

with Green Beans and Basmati Rice

Custom recipe
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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!


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

15 grams

Sesame Seeds


280 grams

Diced Chicken Breast

150 grams

Teriyaki Sauce


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2701 kJ
Energy (kcal)646 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate96 g
of which sugars29.0 g
Protein46 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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!