3 Tbsp cooking oil
600g boneless chicken thigh, sliced
¾ cup Barker’s Professional Japanese Teriyaki Sauce
½ cup water
2 cups steamed, short grain rice
1 head brocolli, cut into florettes/steam peeled and sliced
4 spring onions, sliced on a bias
handful choy sum, cut into 10 cm lengths
handful mung bean sprouts
quantity toasted sesame seeds
On a solid top grill or plancha, heat and add the oil.
In a mixing bowl, toss the chicken through the Barkers Professional Japanese Teriyaki Sauce.
Scatter over the grill, and move around cooking the chicken all over. The glaze will start to become tacky.
In a clean mixing bowl, add the water then fold through the cooked, grilled chicken. This will form the teriyaki stock.
In a very hot wok, add a little oil, throw in the broccoli and cook for two minutes. Add the spring onions, choy sum and mung bean sprouts, adding a little water to create steam as it cooks.
Spoon the vegetables over the hot rice in broth bowls. Top with the teriyaki chicken, the stock and scatter over the sesame seeds.