Speedy Free-range Teriyaki Chicken with Veggie Fried Rice

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	514Kcal
	428kJ	2151kJ
Fat	2.9g	15g
of which saturates	0.7g	3.3g
Carbohydrates	10g	49g
of which sugars	3.5g	17g
Protein	9.1g	46g
Salt	0.32g	1.6g
Fibre	1.7g	8.6g

Back

Ready in 20 High protein 8 plants Low sat fat

Speedy Free-range Teriyaki Chicken with Veggie Fried Rice

Prep time: 10 mins

Total time: 20 mins

Cuisine: Japanese

Food group: Poultry

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.

Cooking Instructions

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.

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