Ingredients (serves 4):
- 4 boneless & skineless chicken breasts or 6 thighs – cut into chunks
- 3 garlic cloves – finely sliced
- 2-3 tablespoons of soy sauce
- 1 tablespoon of cider vinegar or rice wine vinegar
- 2 tablespoons of honey
- 1 tablespoon of fresh ginger root – grated or finely sliced
- 5 spring onions – finely sliced
- 2 tablespoons of toasted sesame oil
- 1 heaped teaspoon of dried coriander
- 1 teaspoon sesame seeds – toasted
- 1 mug full of rice
- 3 eggs – lightly whisked
Start by preparing the marinade. Lightly toast the sesame seeds in a pan over a medium heat until they start to give of their aroma and change in colour. Mix the soy sauce, garlic, vinegar, honey, ginger, coriander, half the spring onions, sesame oil and sesame seeds together. Put the chicken into the marinade and stir around to thoroughly coat all of the pieces. Cover and leave in the fridge for 2-3 hours or at least 30 minutes if you’re in a rush.
Cook the rice in a pan by following the method of 1 part rice to 2 parts water and simmer with the lid on the pan until cooked, topping up with water if necessay. You may also need to occasionally stir the rice to stop it from sticking to the bottom of the pan. Allow to cool once cooked.
When you’re ready to cook the chicken, remove the pieces from the marinade and scatter them over a baking tray lined with tin foil. Heat the grill up to high and cook the chicken for 4-6 minutes per side until just blackening on the outside and cooked right through.
While the chicken is cooking, pour the rice into a large wok over a high heat with a little oil. Make a hole in the middle of the rice and pour in the lightly whisked eggs. After a few seconds start to combine the rice and the eggs together. Keep stirring until the rice and egg mixture is cooked in together. Scatter over the remaining spring onions and stir over a medium heat until the chicken is ready.
Serve up the chicken on a bed of egg fried rice. Enjoy!
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