Indulge in a delightful meal with my speedy Teriyaki Chicken recipe, spring onion and sesame seeds, served with fluffy Basmati rice. It’s a tasty blend of sweet and savoury, showcasing succulent chicken in a teriyaki sauce and a scattering of crunchy sesame seeds. You can put it together in no time, perfect for a quick weeknight dinner or when you’re in the mood for delicious Asian-style food at home.
Ingredients
- 500g diced chicken breast
- 300ml teriyaki sauce
- 300g basmati rice
- 2 red onions (diced)
- 150g green beans (sliced)
- 1 red chilli (finely sliced)
- 2 spring onions (diced)
- 2 garlic cloves (crushed)
- Pinch of sesame seeds
- 100-120ml water for the sauce
Instructions
- Start by boiling some water in a kettle. When it’s bubbling, pour it into a big saucepan, add a pinch of salt, and crank up the heat. Chuck in the rice and cook it for around 10-12 minutes until it’s nice and soft. Drain it in a sieve and pop it back into the pan. Put a lid on it, and leave it aside until you’re ready to serve.
- In the meantime, heat up a large frying pan on medium heat. Don’t add any oil. Once it’s hot, toss in the sesame seeds. Give them a good stir every now and then and allow them to toast until they turn a bit golden, which should take about 2-3 minutes. Scoop up those toasted sesame seeds and put them in a bowl for later.
- Bring the pan back into action on medium-high heat with a drizzle of oil. When it’s sizzling hot, toss in the chicken. Stir-fry the chicken until it’s got a really nice, light brown colour, which takes around 4-5 minutes. While that’s cooking, dice the red onion, and chop the green beans into bite-sized pieces.
- Once the chicken’s looking good, add in the sliced onion and green beans. Keep stir-frying until the veggies have softened, which is roughly 3-4 minutes. While they’re getting friendly in the pan, peel and grate the garlic – I prefer to use a garlic press, and then scrap the garlic where I need it from the press with a knife. When the veggies are soft, add the garlic and stir-fry for another minute.
- Next up, stir in the teriyaki sauce along with the water. Lower the heat and let it all simmer until the sauce gets sticky, the beans are tender, and the chicken’s cooked through. This usually takes about 3-4 minutes. While it’s bubbling away, cut the red chili in half lengthways, take out the seeds if you want it less spicy, and slice it up. Thinner looks better. Also, thinly slice the spring onion.
- Taste the sauce and season with salt and pepper to your liking. Mix in some of the toasted sesame seeds and add a splash of water if the sauce looks too thick. Fluff up the rice and serve it with the teriyaki chicken on top. Sprinkle on the sliced spring onion and chili, depending on how much heat you can handle. Sprinkle on a few of the toasted sesame seeds on top.
Notes
Be super careful when you’re toasting the sesame seeds, they burn really easily!
You can also use chicken thigh instead of the chicken breast.
