800g boneless skinless chicken thighs, diced into 4cm cubes
1 Tbsp olive oil
2 cloves garlic, minced
¾ cup / 180ml Staffords Thick Teriyaki Sauce
salt and pepper, to taste
200g tender stem broccoli, blanched
200g baby bok choi
100g fresh peas, blanched
2 cups brown rice, cooked
Salt and pepper, to taste
2 spring onions, sliced, for serving
1 Tbsp mixed sesame seeds, for serving
Heat the olive oil in a large non-stick pan over a medium-high heat.
Add the chicken pieces and fry until golden all over.
Add the garlic and cook for 2 minutes.
Pour in the teriyaki sauce and bring to a boil.
Simmer for about 5 minutes until the chicken is sticky, cooked through and coated in a thick glossy sauce.
While the chicken cooks, heat a frying pan on high heat.
Slice the bok choi in half and brush with a little olive oil.
Fry on high heat until the sliced side gets some char and softens.
Flip and season with a little salt.
Serve bowls with a little rice on the base topped with broccoli, bok choi and peas.
Spoon in the sticky glazed teriyaki chicken.
Finish with spring onions and sesame seeds.