Teriyaki chicken

Name: Teriyaki chicken
Cook time: 20 min
Yield: 2

with vegetable stir-fried rice and sesame mayo

Ready in around 20 mins

RECIPE FACT:

The term ‘teriyaki’ is derived from two Japanese words; ‘teri’, meaning gloss, and ‘yaki’, meaning to fry or grill.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Cut the root end off the bok choy and discard. Slice the stems and leaves into 1 cm slices. Cut the broccoli into small bite-sized pieces.
2. TO COOK THE VEGETABLE STIR-FRIED RICE:
Open the bag of steamed rice, breaking up any clumps by squeezing gently. Place a large non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and cook for 1-2 mins. Add the bok choy and edamame then stir-fry for 1-2 mins. Add the rice and stir-fry for 2-3 mins, season with salt and pepper then place into a serving bowl and cover to keep warm.
3. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast into 3-4 pieces. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook on each side for 3-4 mins or until cooked through. Turn off the heat, pour over the teriyaki glaze and turn to coat the chicken.
TO SERVE:
Heap the vegetable stir-fried rice onto plates and top with teriyaki chicken, spooning over any remaining teriyaki glaze. Dollop with sesame mayo and sprinkle over sesame seeds and crispy shallots.