Aiguillettes de Poulet façon Teriyaki

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Step 1

Cook the rice according to packet instructions. Drain and set aside.

Step 2

Cut the onion in half and slice finely into half moon shapes. Peel and grate the carrots. Cut the leeks into 4 and slice finely. Heat a little oil in a wok or sauté pan over a medium heat, cover and saute all the vegetables for 4/6 minutes. Chop the chives. NOTE: If you like you vegetables softer cook for longer.

Step 3

Prepare the Sauce In a bowl mix the chopped garlic with the grated ginger, the soya sauce, the sesame oil, and 1 teaspoon of sugar per person and 40 ml water. Cut each of the the chicken tenders/aiguillettes into 3 strips

Step 4

Heat a drizzle of oil in a pan over a medium heat and cook the chicken for 2-4 minutes. Add the sauce and reduce it until it is thickened to coating consistency. Place the rice around the serving plates and place the chicken with its sauce over the rice. Sprinkle with the chopped chives and gomasio.