- 2 shallots
- 1 garlic clove
- A thumb of ginger
- 1 tbsp brown rice vinegar
- 2 tbsp tamari
- A pinch of dried chilli flakes
- A 250g pack of chicken breast mini fillets
- A 200g bag of brown basmati rice
- 1 leek
- 1 red pepper
- 2 large handfuls of baby leaf spinach
- A 25g sachet of sesame seeds
- 600ml hot water
- Sea salt
- 1 tbsp olive oil
- Mixing bowl
- Small pan with a lid
- Measuring jug
- Deep frying pan or wok
- Small frying pan
- 1.
Peel and grate the shallots, garlic and ginger. Put them all in a mixing bowl. Stir in 1 tbsp rice vinegar, 2 tbsp of the tamari and a pinch of chilli flakes to make a marinade.
- 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.
- 3.
Tip the rice into a small pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Very gently cook for 20-25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 2-4 mins till the rice is cooked.
- 4.
While the rice cooks, trim and finely slice the leek. Halve the peppers. Scoop out the seeds and white bits. Slice into long lengths.
- 5.
Warm 1 tbsp oil in a deep frying pan or wok. Add the leek and pepper. Stir fry for 5 mins till the veg are soft and glossy.
- 6.
Add the chicken and its marinade to the wok. Stir fry for another 5 mins till the chicken is browned all over. Add 200 ml boiling water to the wok. Cover and 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.
Add the spinach to the chicken and stir till it wilts. Taste the stir-fry and add more tamari if you think it needs it. Sprinkle over the sesame seeds and serve it with the rice.
