- 1.
Peel and grate the shallots, garlic and ginger. Pop them all in a mixing bowl. Stir in 1 tbsp rice wine vinegar, 1 tbsp Demerara sugar, 2 tbsp of the tamari and a pinch of chilli flakes.
- 2.
Slice the mini chicken fillets into pieces that are all roughly the same size - about 2 cm long. Add to the marinade. Stir to mix. Set aside to marinate for 15 mins. Fill the kettle and boil it.
- 3.
Tip the rice into a small pan. Pour in 300ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.
- 4.
While the rice cooks, trim the leek. Rinse it and finely slice it. Rinse the pepper and halve it. Scoop out the seeds and white bits. Slice into long lengths.
- 5.
Warm a little oil in a deep frying pan or wok. Add the leeks and pepper. Stir-fry for 5 mins till the veg have softened and look glossy. Fill the kettle and boil it.
- 6.
Add the chicken and its marinade to the wok. Stir-fry for another 5 mins till the chicken is browned all over. Add 200ml hot water form the kettle to the wok. Pop on a lid. Simmer for 10 mins till the chicken is cooked through.
- 7.
Tip the sesame seeds into a dry frying pan. Toast over a medium heat till the seeds are golden brown and smell nutty. Shake the pan every so often to stop the seeds sticking. Take off the heat.
- 8.
Rinse the spinach. Add to the chicken. Stir it in so it wilts. Taste the stir-fry and add more tamari if you think it needs it. Serve with the rice, sprinkled with the sesame seeds.