HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Teriyaki Chicken Traybake
Sesame Teriyaki Chicken Traybake

Sesame Teriyaki Chicken Traybake

with Veggies & Butter Rice

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Chicken, veggies and rice are a hearty meal, but what if we add peanut butter to a teriyaki sauce, coat the chicken, sprinkle with sesame seeds for extra flavour and bake all of it with yummy veggies? What if then, we place it on a blanket of fluffy butter rice? We must be dreaming…or are we!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 bag

baby broccoli

1 packet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 packet

peanut butter


1 sachet

mixed sesame seeds


1 packet

boneless chicken drumstick

1 bunch

Asian greens

2 clove


Not included in your delivery


olive oil

20 g



2 tsp


2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

sesame oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3837 kJ
Fat40.8 g
of which saturates11 g
Carbohydrate89.2 g
of which sugars19.3 g
Protein45.6 g
Sodium1431 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice carrot into rounds. • Place boneless chicken drumsticks and carrot on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Bake until chicken is almost cooked through, 15 minutes.

TIP: If your oven tray is crowded, divide between two trays.


• While chicken is baking, half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to saucepan. • Add the butter and stir to melt and combine.


• While the rice is cooking, roughly chop baby broccoli and Asian greens. Thinly slice garlic. • In a small bowl, combine teriyaki sauce, the honey, soy sauce, peanut butter, the sesame oil and garlic. • To the oven tray, add baby broccoli, Asian greens and sesame teriyaki sauce. Toss veggies to combine. Sprinkle mixed sesame seeds over chicken. • Return to oven and bake until chicken is cooked through and veggies are tender, 8-10 minutes.


• Divide butter rice between bowls. • Top with sesame teriyaki chicken and veggies (plus any juices from the tray!).