Kid's Sticky Chicken Rice Bowls
Cook Time 40 minutes
Servings 4 kid's size
1 cup of medium grain rice
1 tsp vegetable oil
2 x chicken thighs, skin removed
2 tbsp soy
2 tbsp mirin
2 tbsp honey
1 tsp of cornflour, mixed with 4 tsp water
1 cup of edamame, defrosted
1 carrot, peeled and finely chopped into curls
1 telegraph cucumber, peeled and cut into curls
1 tsp each of black and white sesame seeds
Cook the rice as per packet instructions.
Add the soy, mirin and honey to a small saucepan and bring to the boil. Add the cornflour mixture and whisk through until slightly thick and glossy.
Heat pan over a medium heat and coat each piece of chicken in the oil. Cook for 1-2 minute on each side. Now begin to brush marinade over the chicken and turn every minute for a further 3 minutes on each side until well lacquered.
Portion rice into bowls and top with carrot and cucumber curls and edamame. Slice chicken into strips and arrange on top. Sprinkle over sesame seeds.