Asian Char Siu Chicken and Brown Rice

Nutrition per serve

Ingredients

• 125g brown rice
• 200g Chinese broccoli
• 1pcs pak choy
• 1clove garlic
• 300g free-range chicken breast fillet
• 60g char siu sauce
• 5g toasted sesame seeds
• 10g fried shallots
• 15ml soy sauce
• 10ml white vinegar
• 19ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   BROWN RICE OPTION Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain, reserving the pan.
2. Step 2 — Prep ingredients
   While the rice is cooking, cut the Chinese broccoli into 2cm lengths. Coarsely chop the pak choy. Crush or finely chop the garlic. Cut the chicken into 3cm chunks. Combine the chicken, char siu sauce, 1 tbs soy sauce and 2 tsp white vinegar in a bowl and stir to coat.
3. Step 3 — Cook chicken
   Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the chicken and marinade, stirring regularly, for 3-4 mins until cooked through and the marinade is reduced to a glaze. Remove from the heat.
4. Step 4 — Cook vegetables
   Meanwhile, heat 2 tsp oil in a separate medium frypan over high heat. Stir-fry the Chinese broccoli and pak choy for 1-2 mins until starting to soften. Carefully add 1 tsp water (take extra care adding water to the hot pan as the oil can spit and the steam created is very hot). Cook, stirring regularly, for a further 2 mins or until just tender. Remove from the heat.
5. Step 5 — Cook garlic
   Heat 1 tsp oil in the reserved pan over medium heat. Cook the garlic, stirring constantly, for 15 secs or until fragrant, then stir in the rice.
6. Step 6 — Get ready to serve
   Add the sesame seeds to the rice and stir, fluffing the grains with a fork, until combined. Divide the rice, vegetables and chicken among bowls. Drizzle with the pan juices and scatter with the fried shallots to serve.

Allergens

Soy, Sesame