Chicken Teriyaki Bowls

ingredients

• 2 small chicken breasts, sliced into thin strips
• 3 tbsp of soy sauce
• 2 tbsp oyster sauce
• 2 garlic cloves (crushed)
• 1 tbsp organic honey
• 1 tbsp fresh ginger, grated
• 1/4 tsp chilli flakes
• 1 spring onion stalk, sliced thinly
• 1 small broccoli head, cut into small florets
• 1 cup of basmati rice, uncooked and rinsed
• 1 small brown onion, diced
• 3 whole cloves
• 3 whole allspice berries
• 2 cups of chicken stock
• 1 tbsp olive oil
• 1 tsp sesame seeds

method

1. Place ginger, soy sauce, garlic, oyster sauce, honey and chilli flakes into a large bowl and mix.
2. Add the chicken to the bowl of marinade and let it sit in the fridge for 1-2 hours to marinate.
3. In a small pot, heat olive oil over a medium to high heat.
4. Add brown onion, whole cloves and allspice into the pot and cook until onion becomes translucent.
5. Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes.
6. In a large non stick pan, cook chicken in batches until golden and cooked through with no pink in the centre. In the last batch, throw in the broccoli florets and cook until cooked to your liking.
7. Build your bowl! Divide the rice, broccoli and chicken and sprinkle with spring onions and sesame seeds as a topping.