Teriyaki Chicken & Garlic Rice Bowl with Japanese Mayo

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

tbs olive oil

4 clove garlic

40 g butter

1 1/2 cup jasmine rice

2 1/2 cup water (for the rice)

1/2 tsp salt

2 carrot

1 bunch Asian greens

2 bunch spring onions

700g chicken thigh

80g mayonnaise

60g Japanese dressing

2 tbps mixed sesame seeds

130g teriyaki sauce

2 tbsp soy sauce

2 tbsp water (for the sauce)

15g crispy shallots

Directions

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the mayonnaise and Japanese dressing.

Heat a large frying pan over a medium-high heat. When the pan is hot, add the mixed sesame seeds (see ingredients) and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, tossing, until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper and transfer to a medium bowl.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). Add the teriyaki sauce (see ingredients), soy sauce and water (for the sauce) and cook until bubbling and reduced, 30 seconds.

Thinly slice the spring onion. Divide the garlic rice between bowls. Top with the teriyaki chicken (plus any sauce from the pan) and the veggies. Sprinkle with the spring onion, toasted sesame seeds and crispy shallots and serve with the Japanese mayo.

Nutrition

• Calories: 3852 kcal
• Total Fat: 45.5 g
• Saturated Fat: 12.5 g
• Cholesterol: 0 mg
• Sodium: 1785 mg
• Total Carbohydrate: 81.3 g
• Dietary Fiber: 0 g
• Total Sugars: 17.8 g
• Protein: 42.8 g