MC - Sesame chicken, egg & spinach rice

Updated at: Thu, 17 Aug 2023 13:55:13 GMT

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6

Step 2

Boil a kettle.

Step 3

Rinse the brown rice, then place in a saucepan with 400ml boiling water.

Step 4

Simmer for 20- 25 mins, until cooked, then drain.

Step 5

Place the chicken thighs in an ovenproof dish and drizzle with 1/2 tbsp oil; season with salt and pepper.

Step 6

Place in the oven for 20-25 mins or until cooked through.

Step 7

In a bowl mix together the honey, tamari and half the apple cider vinegar; set aside.

Step 8

Make the quick pickled cucumber.

Step 9

Slice the baby cucumber into long, thin ribbons with a peeler.

Step 10

Place in a bowl with the remaining apple cider vinegar and a pinch of sea salt.

Step 11

Set aside to pickle.

Step 12

Finely slice the spring onions and red chilli (remove the seeds for less heat).

Step 13

Crack the eggs into a bowl and whisk for 30 seconds.

Step 14

When the rice is cooked, heat a frying pan with 1/2 tbsp oil on a medium heat.

Step 15

Cook the chilli and spring onions for 2 mins, then incorporate the beaten egg into the pan, stirring quickly until it starts to scramble.

Step 16

Add the cooked rice and baby spinach to the pan, mix well to allow the spinach to wilt, then season with sea salt and black pepper.

Step 17

Set aside to keep warm.

Step 18

When the chicken is cooked, remove from the oven and place in another frying pan with the honey-tamari sauce.

Step 19

Cook on a high heat until the sauce reduces and thickens, turning the chicken regularly to coat (this should take about 2 mins).

Step 20

Serve the egg and spinach rice on warm plates.

Step 21

Top with the chicken; drizzle over the remaining sauce from the pan and sprinkle over the sesame seeds.

Step 22

Serve with the pickled cucumber.

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