Yakitori Chicken & Rice

• Jasmine Rice(300 g)
• Chicken thigh(700 g)
• Bok Choy(2)
• Green Onions(4)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• Honey(1½ tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Black pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Trim the ends from {Spring Onion} and slice thinly, keeping the whites and greens separate. Slice the {Bok Choy} into bite-size pieces. Cut the {Chicken thigh} into bite-size pieces and season with {Salt} and {Black pepper}.

   ~12 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 600ml water. Bring to a boil, cover, and cook on low for 12 minutes until tender. Remove from the heat and leave covered for 5 minutes.

   ~12 min

3. 3

   Meanwhile, whisk together the {Soy sauce}, {Mirin}, {Honey}, {Sesame oil}, {Cornstarch}, grated {Garlic}, and {Ginger} with 3 tbsp water until smooth.

   ~4 min

4. 4

   Heat the {Vegetable oil} in a large frying pan over medium-high heat. Add the chicken and cook for 6 minutes, stirring occasionally, until lightly golden and nearly cooked through. Add the white parts of the spring onion and the bok choy, then cook for 3 minutes until the bok choy is just tender.

   ~9 min

5. 5

   Pour in the yakitori sauce and cook for 3 minutes, stirring, until glossy and thick enough to coat the chicken and vegetables. Fluff the rice and add it to the pan, then toss everything together until evenly coated and heated through.

   ~3 min

6. 6

   Serve topped with the green parts of the spring onion and a sprinkle of {Sesame seeds}.

   ~1 min