with Green Beans, Sesame and Rice
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese word 'teri', meaning 'shine', referring to the sauce's glazing quality, and 'yaki' meaning grilled. Teriyaki's salty-sweet flavour makes it the perfect sauce to glaze meat and tofu, as an addition to stir-fries, or in dipping sauces.
Allergens
Utensils
Tags
Green Beans
150 grams
Lime
0.5 unit(s)
Jasmine Rice
150 grams
Diced British Chicken Thigh
240 grams
Teriyaki Sauce
75 grams
Sambal Paste
15 grams
Roasted White Sesame Seeds
5 grams
Water
50 milliliter(s)
- Boil a half-full kettle.
- Meanwhile, trim the green beans and cut into thirds. Halve the lime (see ingredients).
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 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 and green beans, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so it's no longer pink in the middle.
- Add the teriyaki, sambal (add less if you'd prefer things milder) and water (see pantry) to the pan.
- Bring to the boil then simmer, 2-3 mins.
- Squeeze in the lime juice, then remove from the heat.
- Fluff up the rice and share between your bowls.
- Top with the chicken.
- Sprinkle over the sesame seeds.
Enjoy!
2503
kJ
Energy (kJ)
598
kcal
Energy (kcal)
15.6
g
Fat
4.2
g
of which saturates
78.9
g
Carbohydrate
15.7
g
of which sugars
37.6
g
Protein
2.38
g
Salt
