Teriyaki Sesame Chicken Breast
with Green Beans and Basmati Rice
This Teriyaki Sesame Chicken Breast is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
Basmati Rice
260
Diced British Chicken Breast
1
Red Onion
80
Green Beans
1
Garlic Clove
150
Teriyaki Sauce
(Contains Soya)
5
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
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 diced 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 cut 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.
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 with a fork and serve with the teriyaki chicken on top.
Enjoy!
