Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil brown rice
Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 30-35 min or until tender. Drain once tender.
2 Prep vegetables
Meanwhile, trim and finely slice the spring onion. Trim the pakchoi and slice it in half, separating the white base from the green tops. Peel and chop the garlic. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice into thin sticks.
3 Cook chicken
Heat a drizzle of oil in a pan over a medium heat. Add the chicken with a pinch of salt and cook for 3 min on each side or until golden. Reduce the heat to low. Add the teriyaki sauce and a splash of water, cover with a lid and cook for a 12-15 min further.
4 Cook pak choi
Meanwhile, heat another drizzle of oil in a second pan over a medium heat. Add the white parts of the pakchoi and cook for 2 min. Add the garlic and the green pakchoi leaves and fry for 1 min further. Remove the pan from the heat and add the sesame oil.
5 Pull chicken
Once the chicken is cooked, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the hoisin sauce, soy sauce, honey and sesame seeds and give everything a good mix up.
Serve the pulled teriyakichicken over the brown rice with the carrot sticks and garlicky pakchoi to the side. Garnish with the sliced spring onion.