2 chicken thighs
200g short grain or jasmine rice
handful of pea shoots
1 carrot, grated or julienne
1 green onion, finely chopped
2 tbsp teriyaki sauce
To marinade chicken: fresh lemongrass, splash of veg oil, splash of lime juice
To garnish: sprinkle of sesame seeds.
1. marinade chicken thighs for 1 hour before placing in a hot oven until cooked through (200C for 20 minutes)
2. cook rice whilst chicken is cooking
3. add rice to bowl, and place sliced chicken gently on top
4. drizzle teriyaki sauce over the chicken
5. add fresh pea shoots, carrot and green onions to dish
6. garnish with sesame seeds and serve
