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Japanese Recipes

Teriyaki Sesame Chicken Breast

Teriyaki Sesame Chicken Breast

Teriyaki Sesame Chicken Breast

with Green Beans and Basmati Rice

Recipe Development TeamPublished on March 31, 2023

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This Teriyaki Sesame Chicken Breast is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Rapid

•Family Friendly

Allergens:

Soya

•Sesame

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

150

Basmati Rice

260

Diced British Chicken Breast

1

Red Onion

80

Green Beans

1

Garlic Clove**

150

Teriyaki Sauce

(Contains: Soya)

5

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kJ)2532 kJ

Energy (kcal)605 kcal

Fat4.8 g

of which saturates1 g

Carbohydrate96.4 g

of which sugars30.6 g

Protein42.6 g

Salt4.1 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

•Garlic Press

Cooking Instructions and Tips

Cook the Rice

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Chicken

2

a) While the rice cooks, heat a large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the diced 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 cut into thirds.

Bring on the Veg

3

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.

Add the Sauce

4

a) Stir the teriyaki sauce into the pan along with the water for the sauce (see pantry 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.

Sesame Seed Time

5

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.

Serve

6

a) Fluff up the rice with a fork and serve with the teriyaki chicken on top.

Enjoy!

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