Teriyaki Sesame Chicken Breast
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Teriyaki Sesame Chicken Breast

Teriyaki Sesame Chicken Breast

with Tenderstem® and Basmati Rice

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.

Recipe Update: Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Tags:
Calorie Smart
Rapid
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

Basmati Rice

260

Diced Chicken Breast

1

Red Onion

80

Tenderstem Broccoli

1

Garlic Clove

150

Teriyaki Sauce

(Contains Soya)

½

Red Chilli

5

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)606 kcal
Energy (kJ)2535 kJ
Fat5.2 g
of which saturates1.2 g
Carbohydrate95.7 g
of which sugars30.8 g
Protein42.7 g
Salt4.19 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Pan
Garlic Press

Instructions

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 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 and cut the broccoli into thirds.

Bring on the Veg
3

a) Once the chicken has browned, stir in the onion and Tenderstem®.

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 broccoli is 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 and serve with the teriyaki chicken on top.

b) Sprinkle over the chilli (add less chilli if you'd prefer things milder) to finish.

Enjoy!

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