Japanese chicken with brown rice
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Subtley flavoured and on the table in just 30 minutes, this dish is a speedy and superb answer to the never ending conundrum of what to cook tonight.
Ingredients
Peanut oil
1 tsp
Chicken thigh, skinless, raw
400 g, (buy 500g), fat trimmed, halved
Vegetable stock cube
10 g, (dashi)
Soy sauce
1 tbs, or Tamari
Eggplant
240 g, (4 baby), trimmed, halved lengthways
Carrot(s)
220 g, (baby), peeled, (1 bunch)
Mirin seasoning
1 tsp
Cooked brown rice
2 cup(s), (340g)
Green shallot(s)
2 individual, (green) trimmed, thinly sliced, to garnish
Instructions
1
Heat oil in a large non-stick frying pan over high heat. Add chicken and cook, turning, for 5–6 minutes or until browned.
2
Place dashi stock cube and 1 cup (250ml) boiling water in a small jug and stir to combine. Add dashi mixture, tamari, eggplant and carrots to pan with chicken and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes or until vegetables are tender and chicken is cooked through. Remove from heat and stir in mirin.
3
Serve chicken with rice, vegetables and sprinkled with shallots.
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