with Stir-Fried Veg, Sesame and Rice
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Combined with sambal, which contains herbs and spices such as red chillies, lemongrass and tamarind to give vibrant heat, this super speedy dish is quick and full of flavour.
Allergens
Utensils
Tags
Green Beans
160 grams
Lime
0.5 unit(s)
Jasmine Rice
150 grams
King Prawns
150 grams
Diced British Chicken Breast
240 grams
Coleslaw 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.
- Trim the green beans and cut into thirds. Halve the lime (see ingredients).
- Pour the boiled water into a saucepan with ¼ 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. Drain the prawns.
- Once hot, fry the chicken and green beans, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so it's no longer pink in the middle.
- Halfway through, add the prawns. Fry, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Add the coleslaw mix. Stir-fry for 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. Remove from the heat.
- Fluff up the rice. Share between your bowls.
- Top with the chicken and prawns.
- Sprinkle over the sesame seeds.
2447
kJ
Energy (kJ)
585
kcal
Energy (kcal)
5.9
g
Fat
1.3
g
of which saturates
83.9
g
Carbohydrate
20.5
g
of which sugars
6.2
g
Dietary Fibre
47.7
g
Protein
2.84
g
Salt
