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 Chicken with Veggie Rice & Peanut Sauce
The whole family will enjoy our succulent British sesame chicken. Made moreish with a crunchy sesame seed coating. Serve with vibrant veggie fried rice and drizzle with peanut sauce, homemade with tangy lime and sweet honey.
High protein
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 600g British Free Range chicken thighs
- 2 spring onion
- 2 unwaxed lime
- 25g honey
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tsp sesame seeds (Sesame)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 180g Tenderstem broccoli
- 1 carrot
- 1 pepper
- 1 pepper
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 606
Protein: 42g
Carbs: 56g
Fat: 24g
Sesame Chicken with Veggie Rice & Peanut Sauce
The whole family will enjoy our succulent British sesame chicken. Made moreish with a crunchy sesame seed coating. Serve with vibrant veggie fried rice and drizzle with peanut sauce, homemade with tangy lime and sweet honey.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan or wok, a small bowl, a sieve & a peeler
Boil the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins
- Dice the peppers and carrot into 1cm chunks (peel optional). Trim the broccoli and cut into thirds
- In the final 3-4 mins, add the broccoli to the rice pan, then drain together
Roast the chicken
- Meanwhile, lay the chicken thighs flat onto the lined baking tray, sprinkle with the sesame seeds and drizzle with 2 tsp oil. Season with salt and pepper. Bake for 16 mins, until cooked through
Make the peanut sauce
- In the small bowl, mix the peanut butter, honey, half the tamari, the juice from 1 lime (or to taste) and 2 tbsp water. Stir until smooth. Add a splash of water for a thinner consistency, if desired
Make the veggie rice
- Heat the large frying pan or wok with 1 tsp oil on medium-high heat. Once hot, add the pepper and carrot and cook for 8-10 mins, until softened
- Add the cooked rice, broccoli and remaining tamari. Toss to combine
Finish & plate up
- Thinly slice the spring onions. Quarter the remaining lime
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the veggie rice into bowls, topped with the sesame chicken. Drizzle with the peanut sauce. Garnish with the spring onion and lime wedges
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