Teriyaki chicken

Name: Teriyaki chicken
Cook time: 20 min
Yield: 4

and vegetable stir-fry rice bowls

Ready in around 20 mins

RECIPE FACT:

Teriyaki, from teri meaning gloss and yaki meaning to fry or grill.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Remove any damaged leaves from the bok choy and discard. Rinse any dirty leaves under cold water then slice into 1 cm slices. Cut the broccoli into small bite size pieces.
2. TO COOK THE VEGETABLE STIR FRIED RICE:

Open the bag of steamed rice breaking up any clumps by squeezing gently. Add a drizzle of oil in a large non-stick frying pan on a medium-high heat. Once hot add the broccoli and cook for 1-2 mins. Add the bok choy and edamame beans and stir fry for a further 1-2 mins then add the steamed rice. Stir-fry for 2-3 mins, season with salt and pepper then place into a serving bowl. Wipe clean and reserve pan.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breast into 2-3 cm wide slices. Place the frying pan back on the heat with a drizzle of oil. Once hot add the chicken pieces and cook on each side for 2-3 mins or until cook through. Turn the heat off then pour over the teriyaki glaze and allow it to sizzle onto the chicken.
TO SERVE:

Heap stir fried rice on plates and top with teriyaki chicken pieces. Spoon over remaining teriyaki glaze. Sprinkle with sesame and crispy shallots and spoon over sesame mayo.