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Ingredients
Cooking Time: 20 min
Servings: 2
Spice Level: MildIngredients
1. Basmati Rice: 150g
2. Garlic Clove: 1, minced
3. Red Onion: 1, thinly sliced
4. Diced Chicken Thigh: 240g (or Chicken Breast)
5. Green Beans: 80g, trimmed and cut into thirds
6. Teriyaki Sauce: 150g
7. Red Chilli: 1, sliced
8. Roasted White Sesame Seeds: to taste
9. Pantry: 2 tbsp Water for Sauce
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Instructions
1. Cook the Rice: Boil half a kettle of water and pour this into a large saucepan with 1/4 tsp salt. Add the rice and cook for 10-12 mins. Once cooked, drain in a sieve and pop back in the pan. Cover until ready to serve.
2. Fry the Chicken: While the rice cooks, heat the oil in a pan over medium-high heat. Once hot, add the diced chicken until browned (5-6 mins). If using chicken breast, cook the same way. Meanwhile, peel and thinly slice the red onion and trim the green beans and cut into thirds.
3. Prepare Veggies: While chicken cooks, slice the red onion and trim/cut the green beans. Add onion and beans to the pan once chicken is browned. Stir-fry until softened (3-4 mins). Add minced garlic and stir-fry for 1 min.
4. Add the Sauce: Stir in teriyaki sauce and 2 tbsp water into a pan. Simmer until sauce is sticky, beans are tender, and chicken is fully cooked (3-4 mins). Slice the chilli lengthways deseed and thinly slice, while the sauce simmers.
5. Finish and Serve: Taste the sauce, season with salt and pepper if needed, and stir in sesame seeds. Add water if needed to loosen. Fluff the rice with a fork, serve with teriyaki chicken on top, and garnish with chilli. Enjoy!