Teriyaki Sesame Chicken with Green Beans and Basmati 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. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
Prep: 20 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 150 gr basmati rice
- 260 gr diced british chicken thigh
- 1 red onion
- 80 gr green beans
- 1 garlic clove
- 150 gr teriyaki sauce
- 25 gr salted peanuts
- 50 ml water for the sauce
- 225 gr basmati rice
- 390 gr diced british chicken thigh
- 1 red onion
- 150 gr green beans
- 2 garlic cloves
- 200 gr teriyaki sauce
- 25 gr salted peanuts
- 75 ml water for the sauce
- 300 gr basmati rice
- 520 gr diced british chicken thigh
- 2 red onions
- 150 gr green beans
- 2 garlic cloves
- 300 gr teriyaki sauce
- 25 gr salted peanuts
- 125 ml water for the sauce
Instructions
- a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve. - a) While the rice cooks, heat a large frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the diced chicken and stir-fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Meanwhile, halve, peel and thinly slice the red onion. Trim the green beans and cut into thirds. - a) Once the chicken has browned, stir in the onion and green beans.
b) Stir-fry until the veg has softened, 3-4 mins.
c) While everything cooks, peel and grate the garlic (or use a garlic press).
d) Once the veg has softened, add the garlic and stir-fry for 1 min. - a) Stir the teriyaki sauce into the pan along with the water for the sauce (see pantry for amount).
b) Lower the heat and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. - a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
b) Taste the sauce and season with salt and pepper if needed.
c) Add a splash of water if it needs loosening, then remove from the heat. - a) Fluff up the rice with a fork and serve with the teriyaki chicken on top.
b) Sprinkle over the peanuts to finish.
Enjoy!