Embark on a culinary journey to East Asia with this Teriyaki Sesame Chicken with Green Beans and Basmati Rice recipe. This dish is a delightful blend of sweet and savoury flavours, promising a dining experience that is both comforting and exotic.
The sauce is a beautiful blend of soy, mirin, and sugar, creating a balance of umami and sweetness that enhances the natural flavour of the chicken. Each bite of the chicken is a burst of sweet, tangy goodness, transporting you straight to a bustling street food market in Japan.
Adding a touch of crunch to the dish are vibrant green beans, lightly sautéed to retain their natural sweetness and crunch. They add a refreshing contrast to the rich chicken, their bright flavour cutting through the sweetness of the teriyaki sauce.
The dish is served over a bed of fluffy, steamed basmati rice, which soaks up the delicious sauce and provides a comforting base for the meal. Each spoonful of rice carries the flavours of the teriyaki sesame chicken, making every bite a delight.
This Teriyaki Sesame Chicken with Green Beans and Basmati Rice recipe is a testament to the beauty of simple, well-balanced flavours. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a grater, saucepan with a lid, sieve, garlic press, frying pan, bowl and a measuring jug.
Teriyaki Sesame Chicken with Green Beans and Basmati Rice
Print RecipeIngredients
- 1 Red Onion
- ½ Red Chilli
- 1 Garlic Clove
- 15g Sesame Seeds
- 75g Teriyaki Sauce
- 150g Green Beans
- 1 Spring Onion
- 150g Basmati Rice
- 260g Diced Chicken Thigh
Instructions
Step 1: Get Prepped
Start by bringing a medium-sized pan of water to the boil with 0.25 tsp of salt. In the meantime, halve, peel, and thinly slice the red onion. Trim the green beans and chop them into thirds. Thinly slice the chilli, trim the spring onion, and thinly slice it as well. Lastly, peel and grate the garlic (or use a garlic press).
Step 2: Cook the Rice
When the water is boiling, add the rice and cook for 12 minutes. Once cooked, drain the rice in a sieve, return it to the pan, cover with a lid, and leave it to the side until ready to serve.
Step 3: Toast the Sesame Seeds
Heat a large frying pan over medium heat (no oil!). Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, which should take about 2-3 minutes. Be careful not to burn them. Once toasted, remove them to a bowl and set aside.
Step 4: Fry the Chicken
Return your pan to medium-high heat and add a drizzle of oil. When hot, add the chicken, season with salt and pepper, and stir-fry until golden on the outside, which should take about 4-5 minutes. Stir in the red onion and green beans and cook with the chicken until softened, about 3-4 minutes. Add the garlic and stir-fry for 1 more minute.
Step 5: Cook the Beans
Add the teriyaki sauce to the pan along with the water (see ingredients for amount). Stir everything together and simmer until the sauce is sticky, the beans are tender, and the chicken is cooked through, about 2-3 minutes. Remember, the chicken is cooked through when it’s no longer pink in the middle.
Step 6: Finish and Serve
Taste the sauce and add salt and pepper if you feel it needs it. Stir in the sesame seeds and add a splash of water if you feel it needs it. Fluff up the rice and serve it with the teriyaki chicken on top. Sprinkle over the spring onion and chilli (use less chilli if you don’t like heat). Enjoy!
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