Soy and Sesame Chicken with Edamame Rice

Serves: 4

Ingredients

Soy & Sesame Chicken:

1.2–1.4kg boneless chicken thighs

¼ cup soy sauce

¼ cup hoisin sauce

1 tsp sesame oil

1 tsp rice wine vinegar

1 tbsp honey

1 tbsp chilli oil

3 garlic cloves, crushed

1 thumb-sized piece of ginger, finely grated

¼ tsp white pepper

Edamame Rice:

1 cup uncooked sushi rice

½ cup frozen shelled edamame

2 spring onions, finely sliced (reserve some greens for serving)

2 tsp sesame oil

Sesame seeds

To Serve:

1 Lebanese cucumber, thinly sliced

Toasted sesame seeds

Spring onion greens

Method

1. Preheat the oven to 180°C.

2. In a large bowl, combine the soy sauce, hoisin sauce, sesame oil, rice wine vinegar, honey, chilli oil, garlic, ginger and pepper. Add the chicken thighs and toss well to coat. Set aside to marinate while you prepare the rice.

3. Cook the sushi rice according to the packet instructions. Meanwhile, place the frozen edamame in a heatproof bowl, cover with boiling water and leave for 5–10 minutes, or until heated through. Drain well.

4. Once the rice is cooked, add the edamame, spring onions, sesame seeds, and sesame oil. Gently mix until well combined.

5. Heat a large pan over medium-high heat with a drizzle of olive oil. Remove the chicken from the marinade, allowing any excess to drip off, and sear for about 2 minutes on each side, or until caramelised. Cook in batches if needed to avoid overcrowding the pan. Keep an eye on the chicken, as the honey in the marinade can burn quickly. Once golden, pour the remaining marinade into the pan and transfer everything to an oven-safe dish, pour over the remaining marinade and bake in the oven for 8-10 minutes or until fully cooked through. *cooking time will vary depending on the thickness of the thighs.

6. Remove from the oven and allow the chicken to rest for a few minutes before slicing. Ensure the sauce has come to a thorough boil, as it has been in contact with raw chicken.

7. Divide the edamame rice between serving bowls and top with the sliced chicken and fresh cucumber. Spoon over the sticky sauce, then finish with toasted sesame seeds and reserved spring onion greens. And enjoy!