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.
Serving size
Ingredients
Ingredients
-
2 tbsp Asian paste (use half) (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 160g baby spinach
- 2 spring onion
- 1 pak choi
- 300g diced British Free Range chicken breast
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), 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.)
-
4 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)
- 1 tsp sesame seeds (Sesame)
Allergens
Contains:
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 615Kcal |
| 491kJ | 2572kJ | |
| Fat | 4.5g | 24g |
| of which saturates | 0.9g | 4.5g |
| Carbohydrates | 9g | 49g |
| of which sugars | 3.3g | 17g |
| Protein | 9.7g | 51g |
| Salt | 0.48g | 2.5g |
| Fibre | 1.7g | 8.9g |
Ingredients
Ingredients
-
2 tbsp Asian paste (use a quarter) (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
-
4 tbsp teriyaki sauce (use half) (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)
- 150g diced British Free Range chicken breast
-
250g steamed brown basmati rice (use half)(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pak choi (use half)
- 2 spring onion
- 1 tsp sesame seeds (use half) (Sesame)
- 160g baby spinach (use half)
-
0.5 tsp shichimi togarashi (use half)(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
Allergens
Contains:
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 552Kcal |
| 435kJ | 2308kJ | |
| Fat | 3.1g | 16g |
| of which saturates | 0.6g | 3.4g |
| Carbohydrates | 9g | 49g |
| of which sugars | 3.4g | 18g |
| Protein | 9.7g | 51g |
| Salt | 0.47g | 2.5g |
| Fibre | 1.7g | 8.9g |
Ready in 20
High protein
6 plants
Low sat fat
Sticky Teriyaki Chicken with Fried Rice & Sesame Spinach
It's sticky-sweet, teriyaki chicken for dinner! Our speedy version stars tender British free-range chicken breast. Dish up with wilted spinach, stir-fried with nutty sesame oil. Fried brown rice, studded with leafy pak choi and crisp spring onions, soaks up that irresistible teriyaki glaze.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a lid & a sieve
Get sizzlin'
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 14 mins, until golden brown. Season with salt and pepper
- Meanwhile, trim and cut the pak choi into bite-sized pieces. Slice the spring onions into 2cm pieces. Rinse the spinach
Make the fried rice
- Heat the other large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the pak choi and spring onion and cook for 2-3 mins, until softened
- Add the rice and shichimi togarashi. Break up the rice with a wooden spoon, add the half-pack of asian paste, and a splash of water, and cook for 2-3 mins, until the rice is piping hot
- Remove the pan from the heat, cover with a lid and keep warm
Glaze the chicken & wilt the spinach
- Pour the teriyaki sauce into the chicken pan and cook for 2-3 mins, until the chicken is glazed and the sauce has thickened. Add a splash of water if it becomes too dry
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Remove the chicken from the pan, reserving around 1 tbsp of the sauce in the pan
- Keep the pan on the heat and add 1 tsp olive oil, the spinach and sesame seeds. Stir for 1-2 mins, until the spinach is wilted. Add a splash of water if needed
Plate up
- Share the teriyaki chicken between bowls, with the rice and sesame spinach alongside. Drizzle over any remaining sauce from the pan to finish
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