Teriyaki Sesame Chicken
with Green Beans and Rice
Allergens:
Soya
•Sesame
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.
Preparation Time15 minutes
Cooking time15 minutes
DifficultyMedium
Ingredients
serving amount
150 grams
Basmati Rice
240 grams
Diced British Chicken Thigh
80 grams
Green Beans
150 grams
Teriyaki Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 pinch
Chilli Flakes
Nutritional information
Energy (kJ)2672 kJ
Energy (kcal)639 kcal
Fat15 g
of which saturates4.1 g
Carbohydrate89.3 g
of which sugars25.7 g
Protein38.8 g
Salt4.15 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Chopping Board
•Garlic Press
•Grater
•Medium Saucepan
•Knife
Instructions
1
- Boil a half-full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
2
- 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.
3
- 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.
- Stir in the sesame seeds.
4
- 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).
Enjoy!
