Japanese Double the Chicken Sesame Rice Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs ginger
• 50ml teriyaki sauce
• 5g toasted sesame seeds
• 1pcs eggplant
• 600g free-range chicken thigh fillets
• 200g cabbage
• 1pcs red onion
• 1pcs carrot
• 1pcs lime
• 50g aioli mayonnaise
• 15ml neutral-flavoured oil
• 10ml honey

Method

1. Step 1 — Cook rice
   Preheat the grill to high. Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep chicken and eggplant
   DOUBLE THE CHICKEN OPTION Meanwhile, peel and finely grate the ginger. Combine the teriyaki sauce, sesame seeds, half the ginger, 1 tbs oil and 2 tsp honey in a large bowl. Cut the eggplant into 1.5cm chunks. Cut the chicken widthwise into thirds. Add the chicken and eggplant to the marinade and stir to coat.
3. Step 3 — Grill chicken mixture
   Line a large oven tray with foil. Spread the chicken and eggplant mixture over the lined tray. Grill, turning the chicken and stirring the eggplant halfway, for 12-14 mins until golden and the chicken is cooked through.
4. Step 4 — Prep slaw
   While the chicken mixture is grilling, finely shred the cabbage with a sharp knife or mandoline. Very finely slice half the onion* with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater.
5. Step 5 — Make lime mayo
   Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Combine the aioli, lime zest, 2 tsp lime juice* and remaining ginger in a bowl and season with salt and pepper.
6. Step 6 — Get ready to serve
   Put the cabbage, onion and carrot in a large bowl. Add half the lime mayo and toss to combine. Fluff the rice with a fork. Divide the rice, chicken and eggplant among bowls. Drizzle with the tray juices and remaining lime mayo. Serve with the slaw and lime wedges.

Allergens

Gluten, Soy, Sulphites, Wheat, Sesame, Egg