Sticky teriyaki chicken with mixed grains

This 15-minute teriyaki chicken is loaded with flavour. Served with mixed grains, it’s a speedy and satisfying meal.





  • 1 tbs peanut oil
  • 1 brown onion, cut into thin wedges
  • 80g green beans, trimmed, chopped
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
  • 210ml btl Kewpie Sesame Soy Sauce Japanese Dressing
  • 2 tbs kecap manis
  • 250g pkt microwavable 7 ancient grains rice
  • 250g pkt microwavable black rice
  • 1 cup (120g) frozen peas



Heat the oil in a large non-stick frying pan over medium-high heat. Cook the onion, stirring, for 2 mins or until onion softens. Add beans. Cook, stirring, for 3 mins or until tender. Transfer to a bowl.


Add the chicken to the pan. Cook for 3 mins each side or until golden and cooked through. Add the dressing and kecap manis and bring to the boil. Reduce heat to medium-low. Transfer chicken to a plate. Return the bean mixture to the pan. Simmer for 1 min or until heated through. Season.


Meanwhile, combine the ancient grains rice, black rice and peas in a large microwave-safe bowl. Cook in the microwave on high for 3 mins or until heated through. Season.


Add the rice mixture to the bean mixture and toss to combine. Divide among serving bowls. Top with the chicken to serve.

Serve with black sesame seeds and white sesame seeds 

Match with Pepperjack Sangiovese available at Liquorland

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.