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Quick Japanese-style chicken with pea and herb rice

Quick Japanese-style chicken with pea and herb rice

Name: Quick Japanese-style chicken with pea and herb rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: 240g jasmine rice, well rinsed in cold water (to remove excess starch); 250g frozen petits pois; 1 tbsp toasted sesame oil; 4 large free-range skinless, boneless chicken thighs, chopped into chunks; 3 tbsp teriyaki sauce; 1 tbsp soy sauce; 1 tbsp clear honey; 2 limes, 1 cut into wedges; Large bunch fresh coriander, roughly chopped; 1 bunch spring onions, shredded

Easy
January 2016

Easy
January 2016

Test kitchen approved

Serves 4
Hands-on time 25 min

Our gluten-free Japanese-style chicken, served with a pea and herb rice, is also low in fat and high in protein.

Dairy-free recipes

Nutrition: per serving

Calories: 505kcals
Fat: 7.8g (1.8g saturated)
Protein: 40.6g
Carbohydrates: 65.8g (15g sugars)
Fibre: 4.6g
Salt: 1.7g

Nutrition: per serving

Calories: 505kcals
Fat: 7.8g (1.8g saturated)
Protein: 40.6g
Carbohydrates: 65.8g (15g sugars)
Fibre: 4.6g
Salt: 1.7g

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Ingredients

240g jasmine rice, well rinsed in cold water (to remove excess starch)
250g frozen petits pois
1 tbsp toasted sesame oil
4 large free-range skinless, boneless chicken thighs, chopped into chunks
3 tbsp teriyaki sauce
1 tbsp soy sauce
1 tbsp clear honey
2 limes, 1 cut into wedges
Large bunch fresh coriander, roughly chopped
1 bunch spring onions, shredded

Method

Put the rinsed rice in a pan, cover with 500ml cold water and bring to the boil. Simmer gently with a lid on for 10-12 minutes until tender. Add the peas for the last 5 minutes. Drain any water and keep the rice warm.
Meanwhile, heat the sesame oil in a large saucepan over a medium heat. Add the diced chicken, turn up the heat and fry until golden. Turn down the heat slightly and add the teriyaki sauce, soy sauce, honey and the juice of 1 lime. Bubble away for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced a little.
Just before serving, stir most of the coriander and spring onions into the rice. Serve the chicken and rice with lime wedges and the remaining chopped onions and coriander.