Asian Char Siu Chicken and Jasmine Rice

Nutrition per serve

Ingredients

• 1clove garlic
• 150g jasmine rice
• 200g Chinese broccoli
• 1pcs pak choy
• 300g free-range chicken breast fillet
• 60g char siu sauce
• 5g toasted sesame seeds
• 10g fried shallots
• 1pcs neutral-flavoured oil
• 15ml soy sauce
• 10ml white vinegar

Method

1. Step 1 — Prep garlic and rice
   Crush or finely chop the garlic. Rinse the rice until the water runs clear. Heat a small drizzle of oil in a small saucepan over medium heat. Cook the garlic, stirring constantly, for 15 secs or until fragrant, then stir in the rice.
2. Step 2 — Cook rice
   Add 250ml (1 cup) water to the rice, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Prep ingredients
   While the rice is cooking, cut the Chinese broccoli into 2cm lengths. Coarsely chop the pak choy. 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.
4. Step 4 — Cook chicken
   Heat a drizzle of 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.
5. Step 5 — Cook vegetables
   Meanwhile, heat a drizzle of 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.
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