Super glossy, umami-packed chicken with a refreshing sesame spinach salad. A dish that proves healthy doesn’t have to be boring.
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Batch cooking for the week?
Transfer the finished chicken, rice and spinach to separate containers. When you’re ready to eat, reheat the chicken and rice thoroughly then serve with the refreshing cold spinach salad and garnish with the spring onions, lemon wedge and togarashi.
Transfer the finished chicken, rice and spinach to separate containers. When you’re ready to eat, reheat the chicken and rice thoroughly then serve with the refreshing cold spinach salad and garnish with the spring onions, lemon wedge and togarashi.
Serves
4
Honey
Dijon Mustard
Soy Sauce
Rice Wine Vinegar
Oyster Sauce
Black Pepper
Spring Onion
Sushi Rice
Boneless Skinless Chicken Thigh
Vegetable Oil
Lemon Wedge
Shichimi Togarashi
FOR THE SPINACH SALAD:
Spinach
Toasted Sesame Seeds
Tahini
Soy Sauce
Rice Wine Vinegar
Batch cooking for the week?
Transfer the finished chicken, rice and spinach to separate containers. When you’re ready to eat, reheat the chicken and rice thoroughly then serve with the refreshing cold spinach salad and garnish with the spring onions, lemon wedge and togarashi.
Transfer the finished chicken, rice and spinach to separate containers. When you’re ready to eat, reheat the chicken and rice thoroughly then serve with the refreshing cold spinach salad and garnish with the spring onions, lemon wedge and togarashi.
Serves
4
Honey
Dijon Mustard
Soy Sauce
Rice Wine Vinegar
Oyster Sauce
Black Pepper
Spring Onion
Sushi Rice
Boneless Skinless Chicken Thigh
Vegetable Oil
Lemon Wedge
Shichimi Togarashi
FOR THE SPINACH SALAD:
Spinach
Toasted Sesame Seeds
Tahini
Soy Sauce
Rice Wine Vinegar
Unlock Mob Premium
Batch cooking for the week?
Transfer the finished chicken, rice and spinach to separate containers. When you’re ready to eat, reheat the chicken and rice thoroughly then serve with the refreshing cold spinach salad and garnish with the spring onions, lemon wedge and togarashi.
Transfer the finished chicken, rice and spinach to separate containers. When you’re ready to eat, reheat the chicken and rice thoroughly then serve with the refreshing cold spinach salad and garnish with the spring onions, lemon wedge and togarashi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
For the sauce, mix together the honey, Dijon mustard, soy sauce, rice vinegar, oyster sauce and black pepper in a medium-sized mixing bowl. Set aside.
Step 2.
Finely slice the spring onions and set aside for garnish. Cook the rice following packet instructions.
Step 3.
For the spinach salad, bring a medium pan of water to the boil over a high heat. Add your spinach and cook for 30 seconds before draining and rinsing under cold water. Squeeze out the excess moisture. In a medium-sized mixing bowl, whisk together the tahini, soy sauce, rice vinegar and sesame seeds, then mix through the blanched spinach until even coated.
Step 4.
For the chicken, slice the chicken thighs lengthways into four pieces each and season well with salt and pepper. Set a large frying pan over a high heat. Once hot, add the vegetable oil, followed by the chicken. Cook for 8-10 mins until cooked through with some colour. Once cooked, reduce the heat and pour over the sauce. Toss well and leave to reduce until the sauce thickens and coats the chicken. The sauce should coat the back of a spoon.
Step 5.
To plate up, add the rice to the bottom of the bowl, top with the chicken and spoon over the excess sauce. Add the spinach and sprinkle over the spring onions. Serve with a wedge of lemon and togarashi (or toasted sesame seeds, if you prefer).
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