The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sesame-glazed Chicken Stir-Fry & Edamame Rice
Coat free-range British chicken in honey, then crust in sesame seeds and bake until juicy. Dish up with a medley of fresh veg, and brown rice pan-fried with edamame and pak choi.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper
- 1 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 25g honey
- 2 British Free Range chicken breasts
- 2 spring onion
- 2 garlic clove
- 2cm fresh ginger
- 1 pak choi
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 50g edamame beans (Soya)
- 10g white sesame seeds (Sesame)
Nutritional Information
Calories: 606
Protein: 52g
Carbs: 50g
Fat: 22g
Sesame-glazed Chicken Stir-Fry & Edamame Rice
Coat free-range British chicken in honey, then crust in sesame seeds and bake until juicy. Dish up with a medley of fresh veg, and brown rice pan-fried with edamame and pak choi.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Heat a large frying pan with 2 tsp oil on a high heat. Cook the chicken for 2-3 mins on each side, until golden brown, then transfer to a lined baking tray. In a small bowl, combine the honey, tamari and tomato paste. Coat the chicken in a third of the honey mix and bake for 10 mins.
- Trim the root off the pak choi and roughly slice, keeping the stems and leaves separated. Finely grate the garlic and ginger. Deseed the pepper and thinly slice. Thinly slice the spring onions.
- Remove the chicken from the oven, coat with another third of the honey mix, then scatter over the sesame seeds to cover each breast. Bake for another 8-10 mins, until the chicken is cooked. Check your chicken is cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Meanwhile, reheat the frying pan with 2 tsp oil on a high heat. Cook the pepper and pak choi stems for 2-3 mins, then add the garlic, ginger and half the spring onions. Cook for another 2 mins, then add the remaining honey mix and cook for a final 1 min. Season with sea salt.
- Heat another medium frying pan on a medium-high heat. Add the rice, edamame and pak choi leaves. Add a splash of water and cook for 2-3 mins, until piping hot. Season with sea salt.
- Slice the chicken, then serve with the rice and veg. Garnish with the remaining spring onions.
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