Teriyaki chicken

Name: Teriyaki chicken
Cook time: 20 min
Yield: 1
Cuisine: Japan

with rice and stir fried vegetables, kaffir lime and sesame mayo

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Finely slice the spring onions on the diagonal. Remove any damaged leaves from the bok choy and discard. Cut the stem into ½ cm slices and the leaves into 1 cm slices. Peel the carrot. Grate the carrot and courgette. Set all aside.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with paper towel. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways Heat 2 tbsps of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken and cook on each side for 3-4 mins. Turn the heat off then pour over the teriyaki glaze and allow it to sizzle onto the chicken. Remove chicken and sauce from the pan and cover to keep warm.
3. TO COOK THE RICE STIR FRY:

Open the bag of steamed rice breaking up any clumps by squeezing gently on the bag until broken up. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the rice, break any large lumps with a wooden spoon and cook for 1 min. Add the carrot, courgette, spring onion and bok choy. Stir fry for 2-3 mins. Remove from the heat and mix though half the sesame and kaffir lime dressing. Season with salt and pepper.
TO SERVE:

Heap stir fried rice on plates and top with teriyaki chicken pieces. Spoon over remaining teriyaki glaze. Drizzle over remining kaffir lime and sesame dressing on top. Sprinkle with sesame and crispy shallot.