Ingredients
- 2 cup Basmati rice
- 2 Chicken breast
- 1/2 cup Teriyaki sauce
- 1/4 cup Brown sugar
- 1 tbsp Rice wine
- 1 tbsp Sesame oil
- 1 tbsp Chilli oil
- 1 tbsp Ginger grated
- 2 Cloves garlic minced
- 1 tbsp Cornflour
- 50g Mung bean sprouts
- 50g Kimchi
- 1 Bunch Choy sum, cut in 2cm lengths
Method
- Preheat oven to 180°C (fan forced).
- In a small bowl, whisk together the teriyaki sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, chilli oil, and cornflour until well combined.
- In a bowl, add the chicken breast and pour in the teriyaki marinade, evenly coat the breast in the marinade. Let the chicken marinate in the fridge for at least 30 minutes.
- Cook the chicken in a frying pan for 5 minutes or until lightly golden on all sides.
- Transfer the chicken to a baking dish and pour some of the marinate over the chicken. Place in the oven for 20 minutes, or until the chicken is golden and the internal temperature reaches 74°C.
- Take the chicken out of the oven and cover in foil. Allow the chicken to rest for 3-4 minutes.
- Slice the chicken into 1cm thick slices and serve with rice and vegetables.
Product used in recipe
- Obento - Teriyaki Marinade
