Sesame Chicken
Ingredients
- 2 cups brown rice (150g)
- pinch salt
- 4 tsp maple syrup
- 4 tsp gluten free soy sauce
- 1 lb boneless, skinless chicken thighs, cut into strips
- 1 Tbsp white sesame seeds
- ½ tsp coconut oil
- 1 tsp black sesame seeds
- 2 heads bok choy, halved
- handful fresh cilantro leaves
- 1 tsp pumpkin seeds, chopped
Instructions
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Add the rice, 4 cups water and salt to a pot and bring to a boil.
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Once the water is boiling, reduce the heat and cover the pot until rice is tender (about 20 minutes).
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Meanwhile, in a bowl, mix together the maple syrup and gluten free soy sauce. Add the chicken thighs and mix until completely coated in the marinade.
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Place the coated chicken thighs into a cold, deep, heavy-based saucepan.
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Place the pan onto a medium heat and cook until the chicken is cooked through and the maple and soy coating has thickened to a glossy glaze. Sprinkle with white sesame seeds.
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Next, heat the black sesame seeds and coconut oil in a large frying pan over a medium heat.
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Add the bok choy and cook for 3-5 minutes, or until the leaves have wilted.
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When the rice is cooked, fluff it with a fork. Then mix the sesame oil and coriander into the rice. Sprinkle chopped pumpkin seeds on top
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To serve, spoon the rice onto serving plates and top with the chicken. Place the bok choy alongside.