As temperatures dip and schedules fill up, ordering takeout may seem like the easy weeknight dinner option. But, that’s probably because you haven’t tried Jacqueline Alwill’s super-fast, filling, and good-for-you black sesame teriyaki chicken recipe.
This month, fresh, home-delivery meal service, has teamed up with the nutritionist, chef, and founder of to feature some of her best winter comfort food recipes, including this Japanese-inspired one—and it’s better (for your tastebuds and waistine) than most takeout option. Keep scrolling for the full recipe!
What You’ll Need
2 x Chicken Breast Fillet
Chicken, Free Range, Breast Fillet 2 x 150gm, Boneless Skinless, 300
Nob of Ginger
2 Cloves of Garlic
25mL Maple Syrup
60mL Teriyaki Sauce
1 Tsp Sesame Seeds
1 Tbs Vegetable Oil
1 Tbs White Wine Vinegar
10ml sesame oil
Preheat the oven to 200C. Line an oven tray with baking paper. Finely chop or crush the garlic. Peel and finely grate the ginger. Combine the garlic, ginger, teriyaki sauce, maple syrup and vinegar in a bowl.
Cut the chicken into 3cm chunks, then add to the bowl with the teriyaki mixture and mix until well coated. Set aside to marinate for 10 mins.
Meanwhile, tear the kale leaves into bite-size pieces, discarding stems and place in a large bowl. Toss through the sesame oil and season with salt. Roast kale in the oven for 10 mins or until wilted and crisp in parts. Meanwhile, peel and cut the carrots into 5cm matchsticks. Cut the capsicum cheeks in 1cm slices, discarding the seeds and membrane.
Heat half the oil in a large frypan over medium-high heat. Add the chicken and sauce to the pan. Stir-fry the chicken for 4-5 mins until just cooked. Transfer the chicken and sauce to a bowl.
Heat the remaining oil in the same pan and stir-fry the carrots for 2 mins, then add the capsicum and stir-fry for a further 1 min.
Return the chicken and sauce to the pan and toss to combine. Divide the kale among bowls and top with the chicken and vegetables. Spoon over sauce and scatter with the black sesame seeds.
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