Teriyaki Sesame Chicken
with Green Beans and Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Teriyaki Sesame Chicken in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Ingredients
Jasmine Rice
150 grams
Green Beans
150 grams
Lime
0.5 unit(s)
Diced British Chicken Thigh
260 grams
Teriyaki Sauce
100 grams
Roasted White Sesame Seeds
5 grams
Preparation
1
- 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, 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 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.
3
- Add the teriyaki and a splash of water to the pan. Bring to the boil and simmer, 2-3 mins.
- Squeeze in the lime juice, then remove from the heat.
4
- Fluff up the rice and share between your bowls.
- Top with the teriyaki chicken.
- Sprinkle over the sesame seeds.
Enjoy!
Nutrition per serving
2560
kJ
Energy (kJ)
612
kcal
Energy (kcal)
14.8
g
Fat
4.1
g
of which saturates
84.3
g
Carbohydrate
18.9
g
of which sugars
38
g
Protein
2.87
g
Salt
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