Teriyaki Chicken and Rice

Nutrition per serve

Ingredients

• 150g Japanese rice
• 300g free-range chicken thigh fillets
• 50ml teriyaki sauce
• 1pcs pak choy
• 50g aioli mayonnaise
• 10g toasted sesame seeds
• 1pcs avocado
• 10ml neutral-flavoured oil
• 1pcs boiling water
• 5ml white vinegar

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see cooking tip). 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 — Cook chicken
   While the rice is cooking, heat 2 tsp oil in a medium frypan over medium-high heat. Season the chicken with salt and pepper. Cook the chicken for 5-6 mins each side until cooked through.
3. Step 3 — Glaze chicken
   Reduce the heat to medium. Add three-quarters of the teriyaki sauce to the chicken and cook, turning, for a further 1 min or until the sauce coats the chicken. Remove the chicken and sauce from the pan and rest for 3 mins.
4. Step 4 — Prep pak choy
   Meanwhile, trim the pak choy and separate the leaves. Put the pak choy in a large heatproof bowl. Pour over boiling water and stand for 3-5 mins until tender. Drain.
5. Step 5 — Prep aioli and avocado
   Combine the aioli, half the sesame seeds and 1 tsp white vinegar in a bowl and season with salt and pepper. Cut the avocado into thin wedges.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Slice the chicken. Divide the rice, pak choy, avocado, chicken and sauce among bowls and drizzle with the remaining teriyaki sauce. Spoon over the sesame aioli and scatter with the remaining sesame seeds to serve.

Allergens

Gluten, Soy, Sulphites, Wheat, Egg, Sesame