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Teriyaki chicken fried rice
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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.
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:
|Saturated Fat||6.9g saturated fat|
This recipe was first published in February 2021.