with Stir-Fried Veg, Sesame and Rice
Get dinner on the table in just 15 minutes with this fantastically fast stir-fry. Combining tasty teriyaki with vibrant sambal, this dish is the perfect pairing of speed and full-on flavour.
Allergens
Utensils
Tags
Green Beans
150 grams
Lime
0.5 unit(s)
Jasmine Rice
150 grams
Diced British Chicken Breast
480 grams
Sliced Carrot and Cabbage Mix
120 grams
Indonesian Style Spice Mix
1 sachet(s)
Teriyaki Sauce
75 grams
Sambal Paste
15 grams
Roasted White Sesame Seeds
5 grams
Honey
1 tbsp
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 coleslaw mix. Stir-fry, 1 min.
- Add the Indonesian style spice mix, teriyaki, sambal (add less if you'd prefer things milder), honey and water (see pantry for both) to the pan.
- Bring to the boil. Simmer, 2-3 mins.
- Squeeze in the lime juice, then remove from the heat.
- Fluff up the rice. Share between your bowls.
- Top with the chicken.
- Sprinkle over the sesame seeds.
Enjoy!
2920
kJ
Energy (kJ)
698
kcal
Energy (kcal)
7.9
g
Fat
1.8
g
of which saturates
85.4
g
Carbohydrate
21.2
g
of which sugars
6.7
g
Dietary Fibre
67.9
g
Protein
1.98
g
Salt
