Teriyaki Sesame Chicken Breast
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Teriyaki Sesame Chicken Breast

Teriyaki Sesame Chicken Breast

with Pak Choi and Basmati Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Teriyaki Sesame Chicken Breast in just 20-25 minutes for a delicious and speedy meal.

Tags:
Family Friendly
High Protein
Calorie Smart
Allergens:
Soya
Sesame

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 unit(s)

Red Onion

2 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

150 grams

Teriyaki Sauce

(Contains Soya)

½ unit(s)

Red Chilli

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

2 tbsp

Water for the Sauce

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Nutritional information

Energy (kJ)2566 kJ
Energy (kcal)613 kcal
Fat4.9 g
of which saturates1.1 g
Carbohydrate97.2 g
of which sugars31.6 g
Protein43.8 g
Salt4.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Large Frying Pan
Garlic Press

Instructions

Cook the Rice
1

a) Boil a half-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 pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Bring on the Veg
3

a) Once the chicken has browned, stir in the onion and pak choi.

b) Stir-fry until the veg has softened, 3-4 mins.

c) While everything 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 pak choi 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.

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.

b) Sprinkle over the chilli (add less if you'd prefer things milder) to finish for those who'd like it.

Enjoy!