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Teriyaki Sesame Diced Chicken Breast

Teriyaki Sesame Diced Chicken Breast

with Green Beans and Basmati Rice

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

Tags:RapidUnder 650 calories
Allergens:SesameSoya

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

80 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

(ContainsSesame)

280 grams

Diced Chicken Breast

150 grams

Teriyaki Sauce

(ContainsSoya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2668 kJ
Energy (kcal)638 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate95 g
of which sugars29.0 g
Protein45 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Sieve
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Boil a full kettle. When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pan.
c) Cover with a lid and leave to the side until ready to serve.

2

a) Meanwhile, heat a large frying pan on 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 and set aside.

3

a) Pop your pan back on medium-high heat with a drizzle of oil.
b) When hot, add the chicken and stir-fry until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) While it cooks, halve, peel and thinly slice the red onion. Trim the green beans and chop into thirds

4

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.

5

a) Next, stir in the teriyaki sauce along with the water for the sauce (see ingredients 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.
c) While it simmers, halve the chilli lengthways, deseed and thinly slice. Trim and thinly slice the spring onion.

6

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!