Teriyaki Sesame Chicken
with green beans and fragrant rice
Though small and simple, the toasted sesame seeds in this recipe bring a nice nutty flavour to this Asian-inspired recipe. As an added bonus, they also give the tangy teriyaki chicken welcome texture and crunch.
Ingredients
1 unit(s)
Onion
150 grams
Green Beans
1 unit(s)
Chilli
2 unit(s)
Garlic
2 unit(s)
Scallion
150 grams
Jasmine Rice
2 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
260 grams
Diced Chicken Breast
1 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Water
to taste
Pepper
Nutrition Values
Utensils
Instructions
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and thinly slice the onion.
- Trim the green beans and chop into thirds.
- Halve and deseed the chilli. Thinly slice half lengthways, and finely chop the other half.
- Trim the scallion and thinly slice.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium heat (without oil).
- Once hot, add the sesame seeds.
- Dry-fry, stirring regularly, until lightly toasted, 1-2 mins.
- Once cooked, transfer to a bowl and set aside.
TIP: Watch them like a hawk—they can burn easily!
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the chicken and fry until golden, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add onion and green beans. Cook until softened, 3-4 mins.
- Add the garlic and fry until fragrant, 1 min.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Add the teriyaki sauce, hoisin sauce, chopped chilli and 75ml water (per 2P) to the pan.
- Stir everything together and simmer until the sauce is sticky and the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is safe to eat when no longer pink in the middle.
- Taste the sauce and season with salt and pepper.
- Stir in the sesame seeds.
TIP: Add a splash of water if you feel the sauce needs loosening.
- Fluff up the rice with a fork and divide between bowls.
- Top with the teriyaki chicken and veg.
- Finish with a sprinkle of scallion and sliced chilli (use less if you don't like spice).
