Teriyaki Sesame Glazed Chicken Breast
with Roasted Potatoes, Young Pea Pods and Green Beans
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Here, it's used to glaze seared chicken breasts, which are then served up with roasted potatoes and green beans.
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
450 grams
Potatoes
150 grams
Green Beans
1 unit(s)
Garlic Clove
½ unit(s)
Lime
2 unit(s)
British Chicken Breasts
80 grams
Young Pea Pods
75 grams
Teriyaki Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the green beans.
Peel and grate the garlic (or use a garlic press).
Cut the lime into wedges (see ingredients for amount).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Once hot, lay the chicken flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, when the potatoes have 10 mins left to cook, add the young pea pods and green beans to the same tray and toss to coat in the oil (add another drizzle of oil if needed).
Roast until tender, 8-10 mins.
Once the chicken is cooked, add the teriyaki sauce, sesame seeds and garlic to the pan. Spoon the mixture over the chicken and cook until sticky, a further 2-3 mins.
Once cooked, remove the pan from the heat and squeeze over the lime juice.
Serve the chicken between your plates with the roasted veg alongside. Drizzle over any remaining sauce in the pan.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
