Teriyaki Chicken & Egg Bowl

Ingredients

• 400g Skinless Chicken Thigh
• 1x 300g Pouch Sushi Rice
• 2 Egg
• 100g Edamame
• 3 Spring Onion
• 1tbsp Vegetable Oil
• 1tbsp Sesame Seeds
• Salt
• 2tbsp Soy Sauce
• 1tbsp Dark Soy Sauce
• 1.5tbsp Soft Brown Sugar
• 1 Garlic Clove
• 10g Fresh Ginger
• 1tsp Sesame Oil
• 1tbsp Cornflour
• 4tbsp Water

Instructions

1. Cook the rice using your preferred method. Boil the eggs for 7 mins, then run under cold water and peel.
2. Finely grate the garlic and ginger. Trim and finely slice the spring onions, keeping the whites and greens separate.
3. In a small bowl, mix the soy sauces, brown sugar, grated garlic, ginger, sesame oil, water and cornflour. Mix well until there are no lumps.
4. Chop the chicken into bite-sized pieces and season with a pinch of salt.
5. Set a large frying pan over a medium-high heat with the vegetable oil. Once hot, add the chicken and cook for 6–7 mins, stirring occasionally, until golden and cooked through.
6. Pour in the sauce and the spring onion whites. Cook for 3-5 minutes until reduced and becomes thick and glossy.
7. Halve the boiled eggs.
8. To serve, spoon the rice into bowls. Top with the teriyaki chicken and sauce, the halved eggs and the edamame. Finish with spring onion greens and a scattering of sesame seeds.