Teriyaki Chicken with Savory Egg Basmati Rice
- Serves 4
- 1 ¼ cups Tilda Basmati Rice
- 5 ¼ ounces soy sauce
- 8 tbsp Brown Sugar
- 1 tbsp garlic, chopped
- ¾ inch ginger, peeled, ½ sliced, ½ grated
- 6 chicken thighs, boned with skin on
- 1 tsp salt
- 3 ¾ cups water
- 1 red pepper
- ¼ cup baby corn
- ¼ cup bean sprouts
- Handful snow peas
- ½ cup bok choi
- ¾ cup peas
- ¼ cup scallions, thinly sliced
- 2 tbsp sesame seed oil
- 3 eggs
- 1 tsp sesame seeds
In a bowl add the soy sauce, brown sugar, garlic and grated ginger and mix until the sugar has dissolved. Put the chicken thighs into the bowl and marinate overnight.
In a medium sized pot, put the sliced ginger with the rice, salt and water. Bring the water to boil on a medium heat and let cook until the rice has absorbed all the water (approx 20 minutes) then chill.
Remove the chicken from the marinade and set aside. Put the remaining marinade into a pan and reduce by half.
Fry the chicken on both sides until golden brown and place in the oven for 15 minutes at 340°F.
Prepare the vegetables by cutting them into a shape of your choice. Flash fry the vegetables in a preheated pan using sesame seed oil. Season and then set to one side.
When tender, remove the chicken from the oven and place back into the warm reduced marinade, ensuring that each chicken piece is coated thoroughly.
Stir fry the precooked Tilda Basmati Rice until piping hot then stir fry with the eggs.
Serve with the savoury egg rice and vegetables and finish with a sprinkle of sesame seeds.