Tangy Sesame Chicken
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Tangy Sesame Chicken

Tangy Sesame Chicken

with Fragrant Jasmine Rice

This take on the classic Chinese take-out mainstay is for you sweet-and -sour lovers out there! Paired with soy-ginger veggies and fragrant rice, this dish will make you think twice about ordering Chinese take-out again!


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

Preparation Time35 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

1 tbsp


1 piece


2 tbsp

Ginger-Garlic Puree

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

¾ cup

Jasmine Rice

113 g

Shanghai Bok Choy

160 g

Sweet Bell Pepper

1 tbsp

Sesame Seeds

(Contains Sesame)

¼ cup

Sweet and Sour Sauce

(Contains Soy, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.38 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories780 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate96 g
Sugar21 g
Dietary Fiber3 g
Protein43 g
Cholesterol144 mg
Sodium780 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 Non-Stick Pan
Small Bowl


Cook rice

Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear.Stir together rice, half the ginger-garlic puree, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Toast sesame seeds and prep

Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, zest, then juice lemon.Separate bok choy leaves, then cut into 1-inch pieces. Core, then cut pepper into 1/2-inch pieces.When hot, add sesame seeds to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer sesame seeds to a small bowl.

Sauté veggies

Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add soy sauce, remaining ginger-garlic puree and a pinch of sugar. Cook, stirring often, until fragrant and veggies are coated, 30 sec. Season with salt and pepper, to taste.Transfer veggies to a plate. Cover to keep warm.Carefully wipe the pan clean.

Prep and cook chicken

While veggies cook, pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to a medium bowl. Season with salt and pepper, then sprinkle cornstarch over bowl. Toss to coat.When veggies are done, return the same pan to medium. Add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan! Cook in 2 batches, using 1 tbsp oil per batch.) Cook, tossing occasionally, until golden-brown and cooked through, 6-7 min.**

Sauce chicken

While chicken cooks, combine half the sweet and sour sauce (all for 4 ppl), half the sesame seeds, lemon zest, 1 tbsp (1 1/2 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) water in another small bowl.When chicken is cooked, remove from heat. (NOTE: If you cooked chicken in batches, return all of the chicken to the pan before adding sauce.)Drizzle sauce over pan, then toss to coat until sauce is warmed through. Season with salt and pepper, to taste.

Finish and serve

Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.Divide rice between plates. Top rice with veggies, then chicken and tangy sauce.Sprinkle remaining sesame seeds over top.

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