Japanese chicken on sushi rice
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Cooking Japanese at home is easy using traditional flavours and fresh ingredients.
Ingredients
Rice, white, dry
½ cup(s), (preferably sushi), (100g)
Vinegar
2 tsp, (rice wine)
Caster sugar
1 tsp
Oil spray
1 x 3 second spray(s)
Skinless chicken breast
300 g, (2 x 150g each)
Snow peas
100 g, trimmed
Soy sauce
¼ cup(s), (tamari)
Mirin seasoning
2 tsp
Fresh ginger
1 tsp, finely grated
Sesame oil
¼ tsp
Lebanese cucumber
½ medium, halved, thinly sliced
Pickled ginger
15 g, thinly sliced
Green shallot(s)
1 individual, cut into thin strips
Sesame seeds
1 tsp, toasted
Instructions
1
Cook rice in a small saucepan following absorption cooking instructions on packet until liquid is absorbed and rice is tender. Add vinegar and sugar and gently stir to combine. Cover to keep warm.
2
Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook chicken, turning, for 10–12 minutes or until cooked through. Transfer to a plate. Rest chicken for 5 minutes before slicing thickly.
3
Boil, steam or microwave snow peas until just tender. Refresh under cold water. Drain. Whisk tamari, mirin, grated ginger and oil in a small jug.
4
Divide rice among serving bowls. Top with chicken, snow peas, cucumber, pickled ginger and shallots. Serve drizzled with tamari mixture and sprinkled with seeds.
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