Teriyaki Chicken and Crispy Onions
with Green Beans and Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Teriyaki Sesame Chicken in just 15 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
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
150 grams
Basmati Rice
260 grams
Diced British Chicken Thigh
80 grams
Green Beans
150 grams
Teriyaki Sauce
(Contains Soya)
1 pinch
Chilli Flakes
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
- Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, trim the green beans and cut into thirds.
- Next, stir the green beans into the chicken.
- Stir-fry, 3-4 mins.
- Stir in the teriyaki and bring to the boil.
- Remove from the heat. IMPORTANT: Cook so it's no longer pink in the middle.
- Taste and season with salt and pepper if needed.
- Add a splash of water if needed.
- Fluff up the rice and top with the teriyaki chicken.
- Sprinkle over the chilli flakes (add less if you'd prefer things milder) and crispy onions.
Enjoy!
