Teriyaki Chicken with Broccoli and Rice

• 150 gchicken breast(cut into strips)
• 60 gbasmati rice(uncooked)
• 125 gbroccoli(cut into florets)
• 20 mlsoy sauce(reduced-salt if possible)
• 10 ghoney
• 5 gginger(freshly grated)
• 1 clovesgarlic(finely chopped)
• 5 mltoasted sesame oil
• 5 mlolive oil(for frying)
• ½ tbsplime(juice)
• 5 gsesame seeds(toasted)
• ½ pinchchilli flakes(optional)

Instructions

1. 1

   Cook the 60 g basmati rice in plenty of salted water according to the packet, then drain and keep warm, covered.

2. 2

   Break the 125 g broccoli into florets and steam or blanch in a little boiling water for 4 to 5 minutes until just tender. Drain and set aside.

3. 3

   For the sauce, stir together the 20 ml soy sauce, 10 g honey, 5 g ginger, 1 cloves garlic, 5 ml toasted sesame oil and ½ tbsp lime in a small bowl.

4. 4

   Heat the 5 ml olive oil in a large pan over high heat. Fry the 150 g chicken breast for 5 to 6 minutes until golden all over, turning once.

5. 5

   Pour in the sauce and let it reduce for 2 to 3 minutes until it coats the chicken with a glossy glaze. Fold in the 125 g broccoli and toss briefly to warm through.

6. 6

   Divide the 60 g basmati rice between two bowls and top with the teriyaki chicken and 125 g broccoli. Scatter with 5 g sesame seeds and ½ pinch chilli flakes to taste and serve immediately.

Nutrition per 100 g