HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Teriyaki Pulled Chicken Bowl
Sesame Teriyaki Pulled Chicken Bowl

Sesame Teriyaki Pulled Chicken Bowl

with Sugar Snap Peas

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2020 is definitely the year of the bowl! We can't think of a better way to enjoy sesame chicken, tender rice, sweet snap peas, and chewy edamame, all in one bite! You'll love this one-fork-wonder!


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Chicken

¾ cup

Basmati Rice

56 g



1 tbsp

Sesame Seeds


¼ cup

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

113 g

Sugar Snap Peas

½ tbsp

Moo Shu Spice Blend

Not included in your delivery

2 tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat18 g
Saturated Fat3.5 g
Carbohydrate88 g
Sugar21 g
Dietary Fiber4 g
Protein45 g
Cholesterol80 mg
Sodium1090 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon

Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil over high heat in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.


Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan. Add the sugar snap peas. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.


Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the chicken and Moo Shu spice blend. Cook, stirring often, until the chicken is warmed through, 3-4 min.** Add the teriyaki sauce and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce coats chicken, 1 min. Remove the pan from the heat.


When the rice is cooked, season with salt and stir in edamame until warmed through, 1-2 min. Divide rice between plates. Top with the sugar snap peas and chicken. Sprinkle over the sesame seeds.