Top Rated Teriyaki Chicken with Jasmine Rice and Veg

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut broccoli into small florets. Trim the snow peas, removing the tough string along the edge. Peel the carrot and cut into half moons. Slice the spring onions, keeping the white and green separate. Boil a pot of water for step 4.

Tip! Peeling the carrot is optional.

In a pot, mix together soy/sake/mirin (2 packs) with brown sugar and 1/4 cups of water. Place the pot over a medium high heat and simmer for 4 minutes, letting the sauce reduce. Combine the cornflour with a little water and stir to form a thin paste. Add cornflour mix to the sauce, stir for a minute until sauce thickens. Remove from heat and set aside.

Add broccoli and carrots to a pot of boiling water. Cook for 5 minutes or until soft. In the last minute of cooking add the snow peas to the pot. When cooked, drain the veg and keep warm.

Tip! You can microwave the veg if you prefer.

Pat dry chicken thighs. To a frying pan over a medium high heat add a drizzle of oil. When hot add chicken thighs and cook for 4-5 minutes. Turn chicken thighs over and add teriyaki sauce to the pan with white part of the spring onions. Baste cooked side of chicken with some of the sauce. Cook chicken for a further 4-5 minute, or until cooked through.

Tip! Don't let the sauce burn, turn the heat down if necessary.

Divide the rice and veg between serving plates. Slice the chicken and divide between plates. Top with any remaining teriyaki sauce from the pan. Scatter with sesame seeds and the green part of the spring onion. Enjoy.

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut broccoli into small florets. Trim the snow peas, removing the tough string along the edge. Peel the carrot and cut into half moons. Slice the spring onions, keeping the white and green separate. Boil a pot of water for step 4.

Tip! Peeling the carrot is optional.

In a pot, mix together soy/sake/mirin (3 packs) with brown sugar and 1/4 cups of water. Place the pot over a medium high heat and simmer for 4 minutes, letting the sauce reduce. Combine the cornflour with a little water and stir to form a thin paste. Add cornflour mix to the sauce, stir for a minute until sauce thickens. Remove from heat and set aside.

Add broccoli and carrots to a pot of boiling water. Cook for 5 minutes or until soft. In the last minute of cooking add the snow peas to the pot. When cooked, drain the veg and keep warm.

Tip! You can microwave the veg if you prefer.

Pat dry chicken thighs. To a frying pan over a medium high heat add a drizzle of oil. When hot add chicken thighs and cook for 4-5 minutes. Turn chicken thighs over and add teriyaki sauce to the pan with white part of the spring onions. Baste cooked side of chicken with some of the sauce. Cook chicken for a further 4-5 minute, or until cooked through.

Tip! Don't let the sauce burn, turn the heat down if necessary.

Divide the rice and veg between serving plates. Slice the chicken and divide between plates. Top with any remaining teriyaki sauce from the pan. Scatter with sesame seeds and the green part of the spring onion. Enjoy.