TERIYAKI CHICKEN RICE

SERVES 4 HANDS-ON TIME 20 MINUTES, PLUS MARINATING COOKING TIME 25 MINUTES, PLUS RICE COOKING TIME

400g chicken breast fillets, halved

widthways and cut into 1.5 cm cubes 2 teaspoons pure maple syrup

1 tablespoon sake or dry sherry

2 teaspoons tamari (gluten-free soy sauce) 1 teaspoon finely grated ginger

Sesame oil, for drizzling

Olive oil spray, for cooking

1 tablespoon sesame seeds, lightly toasted 1 bunch (3 pieces) baby bok choy,

leaves separated

1 red capsicum, seeded and thinly sliced 2 spring onions (green tops only),

cut into 1.5 cm lengths

2 cups cooked basmati rice

1. Place the chicken in a glass bowl. Combine the maple syrup, sake or sherry, tamari and ginger in a small bowl and stir to combine, then add a few drops of sesame oil. Add to the chicken and stir to coat well, then cover with plastic film and refrigerate until required.

2. Heat a wok over high heat, then spray with olive oil. Working in batches, cook chicken for 2–3 minutes; do not stir-fry. Carefully turn each piece and cook for another 2–3 minutes until cooked through. 3. Transfer to a bowl and cover loosely with foil to keep warm, while you cook remaining chicken and the vegetables. Add any remaining marinade to the wok when cooking the last batch of chicken, then bring to the boil to cook it through. Scatter the sesame seeds over the chicken. Stir-fry the bok choy and 2 tablespoons water first for 30 seconds, then add the capsicum and spring onion and stir-fry for 1–2 minutes or until tender but still crisp, transfer to a separate bowl. Divide the rice among 4 bowls, then top each one with onequarter of the chicken and vegetables. Serve immediately.

NUTRITION (per serving) 1476 kJ/353 cal. Protein 28.5g. Saturated fat 1.2g. Carbs 39.9g. Fibre 4.1g. Sodium 255mg.