When mayo gets together with Japanese dressing, our tastebuds start doing a happy dance. And when juicy pieces of teriyaki chicken, crunchy broccolini and mouth-watering garlic rice join the mix, it's our kind of party!
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
chicken breast strips
Japanese dressing(ContainsSesame, Soy)
mixed sesame seeds(ContainsSesame)
teriyaki sauce(ContainsSesame, Soy, Gluten)
water (for the rice)
soy sauce(ContainsSoy, Gluten)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini and cut in half. Cut the chicken breast strips into 2cm chunks. In a small bowl, combine the mayonnaise and Japanese dressing. Set aside.
Heat a large frying pan over a medium-high heat. When the pan is hot, add the mixed sesame seeds (see ingredients) and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and broccolini with a splash of water, tossing, until tender, 5-6 minutes. Season with salt and pepper, then transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). Add the teriyaki sauce, soy sauce and water (for the sauce) and cook until bubbling and reduced slightly, 30 seconds.
Thinly slice the coriander. Divide the garlic rice between bowls. Top with the teriyaki chicken (plus any excess sauce from the pan) and the veggies. Sprinkle over the coriander and toasted sesame seeds. Serve with the Japanese mayo.