Teriyaki Chicken with Roasted Veg

Ingredients: The ingredient amounts are for four servings.

• Chicken Breast 4 (125g or 4.4oz per breast)
• Onion & Powder 1 tsp each
• Paprika 1 tsp
• Aubergine 1, large
• Green Pepper 2, large
• Olive Oil 1 tsp
• Salt pinch
• Ginger 1 inch, grated
• Garlic 3 cloves
• Light Soy Sauce 50g or 1.7oz
• Mirin 50g or 1.7oz
• Rice Wine Vinegar 50g or 1.7oz
• Chicken Stock 160ml or 5.4fl oz
• Brown Sugar 3 tbsp
• Cornstarch 2 tbsp + 2 tbsp water
• Basmati Rice 60g or 2.1oz, per potion, dry
• Red Chilli 2
• Spring Onion 2

Instructions:

Toss the diced aubergine and peppers in olive oil and salt. Roast at 200°C (392°F)
for 25–30 minutes, flipping halfway through.

Rinse the rice and cook according to package instructions so it is ready for
assembly.

Season the diced chicken with the onion powder, garlic powder, chilli powder, and
paprika.

Heat a pan with a little oil and fry the chicken until golden and cooked through.
Remove from the pan and set aside.

In the same pan, add the ginger, garlic, soy sauce, mirin, vinegar, chicken stock,
and brown sugar. Bring to a simmer, stirring to dissolve the sugar. Stir in the
cornstarch slurry and cook for another minute until the sauce thickens and
becomes glossy.

Add the cooked chicken and the roasted vegetables into the pan with the sauce.
Toss well to coat everything evenly. Spoon the sticky chicken and vegetable mix
over bowls of fluffy rice. Garnish with fresh spring onions and sliced chilli.