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Sesame Teriyaki Pulled Chicken Bowl

Sesame Teriyaki Pulled Chicken Bowl

with Sugar Snap Peas

20-MIN MEAL
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2021 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!

Allergens:Soy/SojaSesame/SésameWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Pulled Chicken

¾ cup

Basmati Rice

56 g

Edamame

(ContainsSoy/Soja)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

¼ cup

Teriyaki Sauce

(ContainsSoy/Soja, Wheat/Blé)

113 g

Sugar Snap Peas

½ tbsp

Moo Shu Spice Blend

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate83 g
Sugar17 g
Dietary Fiber4 g
Protein45 g
Cholesterol80 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil 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.

2

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.

3

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then the edamame. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper, then transfer to small bowl. Add 1/2 tbsp oil (dbl for 4 ppl), then the sugar snap peas. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper, then transfer to a plate and cover to keep warm.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the chicken and 1/2 tbsp Moo Shu Spice Blend (dbl for 4 ppl). 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.

5

When the rice is cooked, season with salt and stir in edamame. Divide rice between plates. Top with the sugar snap peas and chicken. Sprinkle over the sesame seeds.