Teriyaki Chicken Stir-Fry

Nutrition per serve

Ingredients

• 150g Japanese rice
• 10g toasted sesame seeds
• 1pcs carrot
• 1head broccoli
• 2clov garlic
• 300g chicken breast fillet
• 50ml teriyaki sauce
• 5ml honey
• 15ml vegetable oil

Method

1. Step 1 — Cook sesame rice
   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. Stir in half the sesame seeds. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, halve the carrot lengthwise and thinly slice. Cut the broccoli stem into 1cm chunks, then cut the head into small florets. Crush or finely chop the garlic. Thinly slice the chicken. Combine the teriyaki sauce, remaining sesame seeds and 1 tsp honey in a bowl.
3. Step 3 — Stir-fry chicken
   Put the chicken, garlic and 1 tbs teriyaki sauce mixture in a separate bowl and stir to coat. Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Stir-fry the chicken for 2-3 mins until cooked through. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the carrot and broccoli for 3-4 mins until tender but still with crunch (see Kitchen 101). Add the chicken and remaining sauce mixture and bring to the boil. Cook, stirring, for 1 min or until slightly thickened. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the sesame rice and chicken stir-fry among bowls and enjoy!
6. Step 6 — Kitchen 101
   Adding a little water to a hot pan while stir-frying creates steam and will ensure your veggies cook without burning, or without the need for more oil.

Allergens

Sesamsamen, Gluten, Sojabohnen, Sulfit, Wheat