Teriyaki Sesame Chicken Breast
with Green Beans and Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Teriyaki Sesame Chicken Breast 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 Breast
1 pack(s)
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
2299
kJ
Energy (kJ)
549
kcal
Energy (kcal)
4.7
g
Fat
1.1
g
of which saturates
84
g
Carbohydrate
18.9
g
of which sugars
4.4
g
Dietary Fibre
40.9
g
Protein
2.8
g
Salt
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