1kgFree range chicken thigh filletstrimmed and diced
1tbspextra virgin olive oil
⅓cuptamarigluten free soya sauce
1tbsprice wine vinegar
1knobknob gingerfinely grated
5shallotschopped finely, seperate white stalks from green
1-2chillisfinely chopped (optional)
1headbroccolicut into florets
400gsnow peastopped & tailed, cut into 4cm lengths
First, place rice in a medium sized saucepan. Fill with water so that the water comes up to the first knuckle when fingertip is resting on top of rice. Turn the heat to high and bring to a boil. Allow to boil for 10 minutes and turn to low for a further 15 minutes or until rice is tender and cooked through.
While the rice is cooking, in a small bowl whisk together tamari, rice wine vinegar, honey, chilli, ginger and sesame oil.
Bring olive oil to a medium heat in a large frypan. Add white stalks of shallots and fry for a few minutes before adding chicken thigh pieces. Next, stir through teriyaki sauce, stirring occasionally to cook chicken evenly.
While chicken is cooking, place the broccoli into a steamer and place atop the saucepan with rice. Cover with a lid and allow to steam until broccoli is vibrant green. Add snow peas, return lid and steam until tender but still vibrant green. Once cooked, remove steamer from saucepan and place lid from steamer back onto rice.
Once chicken is cooked, move the bulk of the chicken to one side of the pan allowing the liquid to pool. Add the tapioca starch to the liquid and whisk straight away to avoid lumps. Continue to stir liquid until it begins to thicken slightly. Stir back through chicken and allow to cook for a further 5 minutes to reduce and thicken.
To serve, place a serve of rice, snow peas, broccoli and chicken in each bowl. Top with remaining shallots.
Nutrition facts are an estimate only.
This recipe freezes well in an airtight container. Freeze for 2-3 months or refrigerate for 2-3 days.
To save time on the weekend, cut the chicken thigh fillets and prepare the teriyaki sauce. Place the diced chicken thigh into a glass dish and pour teriyaki sauce over the top. Stir through, cover and refrigerate for no more than 2 days. Marinated chicken can be frozen raw if the chicken hasn't previously been frozen.