Teriyaki Chicken & Broccoli

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash your rice in running water until it runs clear. Add your washed rice into a saucepan with a tight fitting lid and add 300ml or cold water. Put the lid on the pan and bring to a hard boil. As soon as the water it boiling, reduce the heat to as low as it can go and leave the pan for 12 minutes.

Step 2

While the rice is cooking, prepare your teriyaki sauce by mixing together all the ingredients in a medium sized bowl with a whisk (make sure the cornflour has mixed in thoroughly and hasn't formed lumps)

Step 3

Boil a pan of water with a lid and steam your broccoli florettes over the boilding water in a sieve. This should take a bout 5 minutes if you like your broccoli to retain a bit of crunch.

Step 4

Slice your chicken breasts thinly and into bite sized rounds. On the hob, heat up a wok to a high temperature and add a splash of a flavourless oil (e.g. vegetable oil). Once very hot, add your sliced chicken into the pan and keep it moving to ensure it doesn't over colour. Once the chicken has almost cooked through (about 3 minutes if you have sliced it thin enough), pour in your sauce mixture and stir everything together.

Step 5

Add a portion of rice, broccoli and chicken to a bowl, keeping them seperate. Add some additional teriyaki sauce to the top of the chicken. You can garnish with whatever you like such as thinly sliced chilli, spring onions, totasted sesame seeds (or all three!)