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.
Speedy Free-range Teriyaki Chicken with Veggie Fried Rice
Dinner on the table in 20 mins? You're a kitchen wizard! We're talking tender free-range British chicken breast, coated in a sticky sweet teriyaki sauce. Dish up with fragrant fried rice, studded with vibrant peppers and leafy pak choi. Sprinkle with sesame seeds for the perfect bite.
Ready in 20
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 6 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp sesame oil (Sesame)
- 1 onion
- 2 pepper
- 2 spring onion
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 2 pak choi
- 600g diced British Free Range chicken breast
- 2 tsp sesame seeds (Sesame)
Nutritional Information
Calories: 514
Protein: 46g
Carbs: 49g
Fat: 15g
Speedy Free-range Teriyaki Chicken with Veggie Fried Rice
Dinner on the table in 20 mins? You're a kitchen wizard! We're talking tender free-range British chicken breast, coated in a sticky sweet teriyaki sauce. Dish up with fragrant fried rice, studded with vibrant peppers and leafy pak choi. Sprinkle with sesame seeds for the perfect bite.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans & a measuring jug
Fry the chicken
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 10 mins, until golden brown. Season with salt and pepper
- Meanwhile, thinly slice the peppers and pak choi. Cut the spring onions into 2cm pieces. Dice the onion into 2cm chunks
Make the fried rice
- Meanwhile, heat the other large frying pan with the sesame oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins. Season with salt and pepper
- Add the pak choi, spring onion, shichimi togarashi and ginger & garlic paste. Cook for another 2 mins, until fragrant
- Add the rice and break it up with a wooden spoon. Add 50ml water and cook for 2-3 mins, until piping hot. Season with salt and pepper
Time for teriyaki
- Pour the teriyaki sauce and 2 tbsp water into the chicken pan. Cook for another 2 mins, until the chicken is glazed and the sauce is sticky
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Plate up
- Serve the veggie rice into bowls, topped with the teriyaki chicken. Pour any remaining sauce from the pan over the chicken
- Sprinkle with the sesame seeds to finish
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