Sambal Teriyaki Chicken and King Prawn Stir-Fry
with Jasmine Rice, Sugar Snaps and Sesame Seeds
Looking for a quick and tasty midweek dinner option? Try cooking up our Sambal Teriyaki Chicken and King Prawn Stir-Fry in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
1 unit(s)
Echalion Shallot
150 grams
Jasmine Rice
260 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
80 grams
Sugar Snap Peas
150 grams
Teriyaki Sauce
(Contains Soya)
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle. While you wait, halve, peel and thinly slice the shallot.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) 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 drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and shallot to the pan and season with salt and pepper.
c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the sugar snaps widthways. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
a) When the chicken is cooked, add the prawns, garlic and sugar snaps to the frying pan.
b) Stir-fry until the sugar snaps are just tender, 2-3 mins.
a) Stir the teriyaki sauce, sambal (add less if you'd prefer things milder), water for the sauce (see pantry for amount) and half the sesame seeds into the pan.
b) Simmer until the sauce is slightly thickened and the prawns are cooked through, 3-4 mins, then remove from the heat. Taste and season if needed. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
c) Add a splash more water if you feel it needs it.
a) Fluff up the rice with a fork and share between your bowls.
b) Top with the sambal teriyaki chicken and prawn stir-fry.
c) Finish by scattering over the remaining sesame seeds.
Enjoy!
