Teriyaki Chicken

OK, so i don't think this is technically a recipe... Think of it as an advert for Sayaka's Kitchen Teriyaki Sauce... one of my favourite parts of this dish is the teriyaki sauce with the sushi rice, so it's definitely worth the effort of having yet another variety of rice in your pantry.

Ingredients

4 large skinless chicken thigh fillets

1 cup Teriyaki Sauce

2 cups sushi rice - cooked

2 Tbs sesame seeds, toasted

Method

Bash the chicken with a tenderiser until it's all the same thickness, season with salt and pepper and cook in a pan on medium to high heat for 7 minutes each side. Then add the Teriyaki sauce and cook for a further 5 minutes or until the sauce has thickened and chicken is cooked through.

Place the cooked chicken on top of the cooked rice and sprinkle with the sesame seeds.

Tips

To get an even cook through the thigh fillets, use a meat tenderiser and 2 freezer bags (I sandwich the chicken, so my board and tenderiser don't get tiny bits of chicken in them!)

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