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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

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

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

1 unit(s)

Red Onion

80 grams

Green Beans

1 unit(s)

Garlic Clove

150 grams

Teriyaki Sauce


½ unit(s)

Red Chilli

1 sachet

Roasted White Sesame Seeds


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)2541 kJ
Energy (kcal)607 kcal
Fat5.3 g
of which saturates1.3 g
Carbohydrate95.3 g
of which sugars30.9 g
Protein43.6 g
Salt4.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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 the green beans and chop into thirds.


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.


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.
c) While it simmers, halve the chilli lengthways, deseed and thinly slice.


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.


a) Fluff up the rice and serve with the teriyaki chicken on top.
b) Sprinkle over the chilli (add less if you'd prefer things milder) to finish.