Teriyaki Chicken Stir Fry

Ingredients

• 3 Cups of Jasmine Rice
• 2 Tbsp Peanut Oil
• 1 kg Chicke Thigh Fillets
• 1 1/2 Tbsp Corn Flour
• 1/4 Cup of Soy Sauce
• 2 Tbsp Dark Soy Sauce
• 1/4 Cup and 2 tsp Cooking Sake
• 1/4 Cup and 2 tsp Mirin
• 3 tsp Castor Sugar
• 2 Carrots
• 1 Bunch of Broccolini
• 2 Capsicums
• 1 Bunch of Asparagus
• Sesame Seeds

Method

1. Start cooking the rice first. Was the rice in a mesh sieve, then bring it together with 6 cups of water in a rice cooker (1 part rice/2 parts water).
2. Prep the veggies next. Slice Carrots into half moons, roughly chop Broccolini, slice Asparagus into 2cm pieces, deseed Capsicum and slice Capsicum.
3. Prep the Chicken by slicing it into quarters and mixing it with the Corn Flour in a medium bowl. Season to taste with pepper.
4. Heat half of the Peanut Oil on a high heat in a wok. Added Chicken and cook for 6 minutes to get a crust.
5. While the Chicken is cooking, make the sauce by combining the Soy Sauce, Dark Soy Sauce, Cooking Sake, Mirin, and Sugar in a small saucepan. Bring to boil on a high heat while stirring. Then reduce heat to low and simmer for 5 minutes. Remove from heat.
6. Remove the Chicken from the wok after 6 minutes and add in the rest of the oil in a high heat. Add in the veggies into the wok and stir fry until just tender.
7. Add the Chicken back in with the veggies and pour teriyaki sauce over it. Bring the sauce into boil while stirring and cook for a further 6 minutes until the chicken is cooked through.
8. Serve in bowls on a bed of rice and garnish with a pinch of Sesame Seeds.

Product used in recipe

• Obento - Cooking Sake
• Obento - Mirin Seasoning