Serves 1
Directions
- 1Serve the cooked rice in a bowl.
- 2Add the chicken teriyaki with roasted aubergine and peppers on top of the rice.
- 3Garnish with fresh spring onion and fresh chili.
- 4Chop the aubergine and peppers onto a baking tray.
- 5Roast them in the oven at 200°C fan for 25-30 minutes, flipping halfway, or air fry at 190°C for 12-15 minutes, shaking halfway through.
- 6Fry the chicken thigh with paprika, onion powder, garlic powder, and chili powder until crispy.
- 7Set the crispy chicken aside.
- 8For the sauce, fry garlic and ginger.
- 9Pour in light soy sauce, rice wine vinegar, mirin, chicken stock, and brown sugar.
- 10Stir gently on low heat.
- 11Mix through cornstarch and water to thicken the sauce.
- 12Add back the chicken, roasted veggies, fresh chili, and fresh spring onion into the sauce.
- 13Stir everything together until well combined.
Ingredients
- 700 g Chicken Thigh Fillets
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 0.5 Tsp Chilli Powder
- 1 Tsp Paprika
- 3 cm Ginger
- 3 Cloves Garlic
- 0.33 Cup Light Soy Sauce
- 0.33 Tbsp Mirin
- 0.33 Rice Wine Vinegar
- 0.66 Cup Chicken Stock
- 3 Heaped Tbsp's Brown Sugar
- 0.33 Cornstarch Slurry (2 Tbsp Cornstarch/flour mixed with water)
- 1 Aubergine
- 2 Green Peppers
- 2 Spring Onions
- 1 Fresh Chilli
- 1 Cup Uncooked Rice
Equipment
ovenair fryerbaking traypancooking spoon
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