eCook Meal
Waterkloof’s Sesame Chicken
with ginger rice & a side salad
Toasted cashew nuts & pickled ginger are scattered over a crumbed chicken breast, coated in a umami-fied sauce created by our clreative UCOOK Chefs. Served on a bed of ginger-infused rice with a sweet pepper & carrot salad. Want to elevate this dinner even more? Pair with the recommended Waterkloof wine for a memorable and mouthwatering evening.
Serving guide
Choose your portion size.
Ginger RICE
Place the rice and fresh Ginger into a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 1-2 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the Ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Ginger RICE
Place the rice and fresh Ginger into a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 1-2 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the Ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Ginger RICE
Place the rice and fresh Ginger into a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 2-3 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the Ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Ginger RICE
Place the rice and fresh Ginger into a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SO-GOOD SWEET-SOY
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 2-3 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside.
A MASTERPIECE
Make a bed of the Ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R184.87
for 4 servings · R46.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Julienne Carrots needs 150 gBulk Large Carrots 3 kg 3 kg at R45.00 · 5% of packR2.25
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Piquanté Peppers needs 40 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 10% of packR5.90
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Sweet-soy
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Waterkloof’s Sesame Chicken?
The preparation time for Waterkloof’s Sesame Chicken with ginger rice & a side salad is between 20 and 25 minutes.
What is the total time required to make Waterkloof’s Sesame Chicken with ginger rice & a side salad?
The total time required to make Waterkloof’s Sesame Chicken with ginger rice & a side salad is between 20 and 25 minutes.
How many servings does Waterkloof’s Sesame Chicken provide?
4 servings
What are the main ingredients in Waterkloof’s Sesame Chicken?
Carrot, Cashew Nut, Crumbed Chicken Breast, Ginger, Jasmine Rice, Lemon Juice, Pickled Ginger, Piquanté Peppers, Salad Leaves, Sweet Soy
What is the nutritional information of Waterkloof’s Sesame Chicken?
Calories: 845, Carbs: 136 grams, Fat: grams, Protein: 37.3 grams, Sugar: 35.4 grams, Salt: 2096 grams
How do I prepare Waterkloof’s Sesame Chicken?
A MASTERPIECE: Make a bed of the ginger rice and top with the sticky chicken. Side with the fresh salad and garnish with the nuts and pickled ginger. Well done, Chef! SO-GOOD SWEET-SOY: Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken is coated, 1-2 minutes (shifting occasionally). In a salad bowl, toss together the salad leaves, carrots, a drizzle of oil, the lemon juice (to taste) and seasoning. Set aside. CRUMBED CHICKEN: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. GINGER RICE: Place the rice and fresh ginger into a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Waterkloof’s Sesame Chicken?
Carrot, Cashew Nut, Crumbed Chicken Breast, Ginger, Jasmine Rice, Lemon Juice, Pickled Ginger, Piquanté Peppers, Salad Leaves, Sweet Soy
How many calories does Waterkloof’s Sesame Chicken have?
845 calories
How much fat content does Waterkloof’s Sesame Chicken have?
grams