This little beauty of a meal was taught to me by good friends of ours, the Robertson’s. From when I first cooked it, it has become part of our weekly diet. Izzy refuses to have any other meal the night before his games. One of the most simple, tasty and oh-so-popular recipes we have stumbled upon!
Preparation Time: 10 minutes • Cooking Time: 15 minutes • Serves 4
1½ cups rice
3 cups boiling water
5 boneless, skinless chicken thigh cutlets
400g Teriyaki Sauce (shop-bought or homemade, see page 181)
¼ cup sesame seeds
1 spring onion
4 cups coleslaw (shop-bought or homemade, see page 184)
2 tablespoons sesame seed dressing (shop-bought)
¼ cup Kewpie mayonnaise
Avocado slices, to garnish
Place rice and water in a rice cooker and leave to cook for about 15 minutes. If you do not have a rice cooker, then cook in a large pot on the stove, or in the microwave in a covered microwave-proof container, for 12–15 minutes.
Slice chicken thigh cutlets and add to the Teriyaki Sauce with the sesame seeds. Fold to mix.
Finely slice the green part of the spring onion. In a bowl, mix the coleslaw with the sesame seed dressing to coat it.
When the rice is nearly cooked, place the chicken and sauce in a frying pan on medium heat and cook for about 10 minutes. If the mixture gets too sticky, add some water and continue to cook until you have a nice smooth runny sauce.
To serve, scoop the rice into a small ramekin or bowl and flip onto a plate. Place chicken teriyaki over the top and the coleslaw mixture on the side of the plate. Sprinkle over the spring onion and place some avocado on the side. Drizzle mayonnaise over the top.