Easy Sesame Chicken Breast
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Easy Sesame Chicken Breast

Easy Sesame Chicken Breast

with Veggie-Tossed Rice

Sesame-crusted chicken breast, tossed in honey-garlic sauce and served with veggie-studded rice, is the perfect dinner for even the pickiest eaters!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

1 tbsp


1 tbsp

Sesame Seeds

(Contains Sesame)

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

¾ tsp

Garlic Salt

1 unit(s)

Shanghai Bok Choy

113 g


1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1 tbsp



Nutrition Values

Calories840 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate106 g
Sugar23 g
Dietary Fiber2 g
Protein46 g
Cholesterol140 mg
Sodium1060 mg
Trans Fat0.3 g
Potassium900 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan


Cook rice

Before starting, preheat the oven to 450˚F.Add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.


Cut bok choy into 1-inch pieces. Wash and drain.Stir together Honey-Garlic Sauce and half the soy in a large bowl. Set aside.Add cornstarch and sesame seeds to a zip-top bag. Close bag, then shake to combine. Set aside.Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Add chicken to the bag. Close bag, then shake to coat chicken with sesame-cornstarch mixture. Set aside.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then mirepoix. Cook, stirring often, until tender-crisp, 3-4 min. Add bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. When rice is tender, transfer veggies to the pot. Cover to keep warm. Carefully wipe pan clean.

Cook chicken

Add 1 tbsp oil to the same pan (used in step 3) over medium heat. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**Transfer chicken to the large bowl with honey-garlic mixture. Toss until coated in sauce.

Finish and serve

Add 1 tbsp (2 tbsp) butter and remaining soy to the pot with rice. Stir to combine. Season with salt. Divide veggie-tossed rice between plates, then top with chicken, spooning over any remaining sauce from the bowl.

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