Ingredients
- 800 gboneless skinless chicken thighs, diced into 4 cm cubes
- 1 Tbspolive oil
- 2 clovesgarlic, minced
- 3/4 cup / 180 mlStaffords Thick Teriyaki Sauce
- To tastesalt and pepper
- 200 gtender stem broccoli, blanched
- 200 gbaby bok choi
- 100 gfresh peas, blanched
- 2 cupsbrown rice, cooked
- 2spring onions, sliced, for serving
- 1 Tbspmixed sesame seeds, for serving
Made with Staffords
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Method
Heat the olive oil in a large non-stick pan over medium-high heat. Add the chicken and fry until golden all over.
Add the garlic and cook for 2 minutes. Pour in the teriyaki sauce, bring to the boil and simmer for about 5 minutes until the chicken is sticky, cooked through and coated in a thick glossy sauce.
While the chicken cooks, heat a frying pan on high heat. Slice the bok choi in half and brush with a little olive oil. Fry on high heat until the cut side chars and softens, then flip and season with a little salt.
Serve the bowls with a little rice on the base, topped with the broccoli, bok choi and peas. Spoon in the sticky glazed teriyaki chicken and finish with spring onions and sesame seeds.
