Chicken Teriyaki with lime on quinoa rice

Ingredients

• 1 tbsp vegetable oil
• 2 leeks, chopped into 2 cm lengths
• 500 g boneless skin-on chicken thigh fillets, diced into bite-sized pieces
• 4 tbsp katakuriko (potato starch) or cornflour/cornstarch

Teriyaki source with lime

• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp soft light brown sugar
• 1 tbsp sake
• 1 tbsp lime juice and grated zest from lime

To serve

• 800 g cooked Japanese rice & quinoa or plain rice to serve
• Toasted white and black sesame seeds
• Yuzu kosho chilli paste, to serve (optional)

Method

1. In a small bowl, mix together the soy sauce, mirin, brown sugar, sake, lime juice and zest to make the teriyaki sauce, stirring until the sugar has dissolved. Set aside.
2. Add   tbsp of the vegetable oil to a frying pan/skillet over a medium heat. Add the leeks and fry until lightly browned on each side. Remove them from the pan and set aside.
3. Place the chicken pieces in a bowl and lightly toss with the katakuriko (potato starch) or cornflour/cornstarch to evenly coat all over.
4. Add the remaining   tbsp vegetable oil to the same frying pan/skillet and fry the chicken, skin-side down, for 2 minutes until browned. Remove the pan from the heat briefly and remove the excess chicken fat by tilting the pan to the side and carefully soaking up the fat with 1–2 paper towels (taking care not to actually touch the surface of the hot pan with your hand). Turn the chicken pieces over and cook for 2 minutes on the other side. Add the leeks back into the pan, then pour over the teriyaki sauce, stirring to coat the chicken and leeks evenly. Simmer for 4–5 minutes over a medium-high heat until the sauce has thickened.
5. Divide the cooked rice and quinoa between serving bowls, then add the teriyaki chicken. Sprinkle with toasted sesame seeds and serve with yuzu kosho chilli/chili paste, if you want some extra heat.