Teriyaki Chicken with Savoury Egg Basmati Rice
- Serves 4
- 300g Tilda Easy Cook Basmati Rice
- 150ml soy sauce
- 100g brown sugar
- 1 tbsp garlic , chopped
- 2cm fresh ginger , peeled ½ sliced, ½ grated
- 6 chicken thighs , boned with skin on
- 1 tsp of salt
- 850ml water
- 1 red pepper
- 80g baby corn
- 75g bean sprouts
- 50g mange tout
- 100g bok choi
- 150g peas
- 50g 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 15 – 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 170°C.
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.