The quantities provided above are averages only.
150 grams
Rice
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Leek
1 sachet(s)
Teriyaki Sauce
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Ketjap Manis
320 grams
Irish Chicken Breast
20 milliliter(s)
Sesame Oil
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Sesame Seeds
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons.
Halve, peel and thinly slice the onion.
Place a pot over high heat with a drizzle of oil. Add the half the thai spice mix, carrot, garlic, ginger, lemongrass paste, leek and onion and fry for 4-5 mins. Season with salt and pepper
Add the splash of water, cover and cook for another 2-3 mins.
Slice the chicken breasts lengthways into thin strips (3-4 per person).
Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken and remaining thai spice to the pan. Fry until golden brown on the outside and cooked through, 3-6 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the seame oil, ketjap manis and teriyaki sauce to chicken and allow to warm through. Add a splash of water, if required to loosen the sauce. Taste and season with salt and pepper.
Serve the rice in plates and arrange the vegetables and chicken in sauce on top. Sprinkle over the sesame seeds.