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Teriyaki chicken fried rice
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Serves: 2
2 British chicken thigh fillets (about 250g), cut into 2cm chunks
5 tbsp Tanya’s Just Real Teriyaki Malarkey
160g frozen edamame beans
11⁄2 tbsp reduced salt soy sauce
1 tsp toasted sesame oil
250g pouch microwaveable jasmine rice
4 tsp sunflower oil
1 medium British Blacktail
Free Range Egg, lightly beaten
4 salad onions, sliced, greens and whites separated
4 garlic cloves, crushed
2 carrots, julienned or cut into matchsticks
1.Marinate the chicken in the teriyaki sauce in the fridge for 20 minutes. Meanwhile, cook the edamame beans in a pan of boiling water for 5 minutes; drain. Mix the soy sauce and sesame oil in a bowl. Tip the rice into a separate bowl and use a fork to break up the grains. Ensure the remaining ingredients are prepped and laid out (see Cook’s tip).
2. Heat 2 tsp sunflower oil in a wok over a high heat. Once smoking hot, add the chicken and marinade; stir-fry for 5 minutes until caramelised and cooked through, with no pink meat remaining. Tip into a bowl and set aside. Add another 1 tsp oil to the pan and scramble the egg for 30 seconds; set aside with the chicken.
3. Add the remaining 1 tsp oil to the pan and stir-fry the salad onion whites, garlic and carrots for 1-2 minutes. Add the rice, cooked edamame beans and soy-sesame sauce and stir-fry for a further 2 minutes until piping hot. Tip in the chicken and egg, tossing briefly over the heat. Sprinkle over the salad onion greens to serve.
Cook’s tip
It’s important to have all your stir-fry ingredients ready at the same time, as they will cook very quickly.
And to drink...
Kaapzicht Bush Vine Chenin Blanc, Stellenbosch, South Africa, has sun-ripened fruit on the palate, building to a crisp, dry finish.
Typical values per serving:
Energy |
3,444kJ 822kcals |
---|---|
Fat | 35g fat |
Saturated Fat | 6.9g saturated fat |
Carbohydrate | 70g carbs |
Sugars | 14g sugars |
Protein | 49g protein |
Salt | 1.5g salt |
Fibre | 15g fibre |
freezable
This recipe was first published in Mon Feb 01 13:58:17 GMT 2021.
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