Tamari teriyaki chicken with broccoli and basmati rice

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Basmati rice70 g
• Broccoli150 g
• Tamari1 tablespoon
• Honey1 teaspoon
• Mirin1 tablespoon
• Ginger5 g
• Peanut oil1 teaspoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: nuts, soy, sesame,

In season: October – March

Method

1. Bring two small pans of water to the boil and salt them. Rinse the basmati rice and cook it for 12 minutes, until tender but separate; drain.
2. Meanwhile, cut the broccoli into florets and cook them in the other pan for 4 minutes, until tender but still bright green; drain.
3. Peel and grate the ginger and mix it in a small bowl with the tamari, mirin and honey.
4. Cut the skinless chicken thighs into roughly 3 cm pieces. Heat the groundnut oil in a frying pan over medium-high heat and brown the chicken for 8 minutes, turning, until golden and cooked through.
5. Pour in the sauce and cook for 2 minutes, stirring, until it thickens and coats the meat.
6. Serve the chicken with the rice and broccoli, sprinkled with sesame seeds.