The perfect Friday night Fakeaway – If you want to low carb this, replace the rice and peas with a salad or cauliflower rice.
Ingredients:
4 chicken breasts
80ml soy sauce
50ml rice vinegar
20g fresh root ginger (or 1tsp ground ginger)
20ml sesame oil
½ tsp dried chili flakes
4 tsp brown sugar
4 tsp sesame seeds
300g basmati rice
250g frozen peas
4 spring onions, finely chopped
Method: Number of servings 4 / Prep Time 5 Minutes, Cook Time 20 Minutes
Cost per serving – approx. £1.75 or £2.00 per portion if the rice and peas are included
1. Put the sesame seeds on a small tray and roast in the oven at 200C for approx. 5 minutes until they have browned slightly. Set aside to use later.
2. Meanwhile cut the chicken breast into small strips, sprinkle with a little salt and fry in a little oil for approx. 15 minutes until cooked through (no pink meat).
3. While the chicken is cooking get a large pan of salted water onto boil. Rinse the rice under cold water and add to the boiling water along with the peas. Stir once and let simmer for approx. 8 to 10 minutes until the rice is tender. When cooked rinse again under hot water.
4. Whilst the rice and chicken are cooking you can make your teriyaki sauce. If using root ginger, peel and chop finely or grate.
5. Add the ginger, soy sauce, rice vinegar, sesame oil, chili flakes and brown sugar in a small bowl, mix to combine. Add this sauce to the chicken in the final stages of cooking and simmer to reduce the sauce to a sticky consistency. Then add most of the sesame seeds keeping some back to garnish and stir well.
6. Serve with the rice and peas, garnish with the left-over sesame seeds and spring onions.
Nutritional Information Per Serving:
Chicken Teriyaki
11g carbs
0.75g fibre
5g fat
37g protein
283 calories
Rice and Peas
30g carbs
4g fibre
1g fat
7g protein
161 calories
