Ingredients150 g (5 oz) skinless, boneless chicken breast fillets
2 tablespoons salt-reduced soy sauce
⅓ cup (80 ml) mirin
2 teaspoons grated fresh ginger
1 clove garlic, chopped
2 cups (440 g) short-grain white rice
1 tablespoon vegetable oil
2 tablespoons sugar
300 g (10 oz) baby bok choy
2 spring onions (scallions), thinly sliced
- In a glass bowl, combine the chicken breast fillets, soy sauce, mirin, 2 tablespoons water, ginger and garlic.
- Cover and refrigerate for at least 4 hours.
- Wash the rice several times in fresh water until the water runs clear.
- Drain, then add to a saucepan with 3 cups (750 ml) fresh water.
- Cover and bring to the boil, then reduce the heat to low and simmer for 12–14 minutes, or until all the water has been absorbed.
- Remove from the heat and allow the rice to stand, covered, for 10 minutes.
- Meanwhile, remove the chicken from the marinade, reserving the marinade.
- Heat the vegetable oil in a wok or large non-stick frying pan over medium heat.
- Add the chicken and cook for about 5 minutes on each side, or until cooked through.
- Remove from the heat and slice the chicken into 1 cm (½ inch) thick slices. Set aside and keep warm.
- Add the reserved marinade to the same wok with the sugar and 1 cup (250 ml) water.
- Bring to the boil, then reduce the heat and simmer for 1–2 minutes, skimming off any impurities that rise to the surface.
- Add the bok choy and spring onions and cook for 1 minute.
- Divide the rice among serving bowls, top with the chicken, bok choy and a little broth and serve immediately.
Each serving provides 2998 kJ, 716 kcal, 38 g protein, 21 g fat (5 g saturated fat), 90 g carbohydrate (11 g sugars), 2 g fibre, 470 mg sodium.