Ingredients

• 1 cup rice, washed
• 1 cup chicken stock
• Chicken breast or thighs
• 1 tablespoon sesame oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soya sauce
• 1 tablespoon oyster sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil (for sauce)
• 1-2 green chillies, sliced
• Spring onion whites, chopped
• Spring onion greens, sliced (for garnish)
• Crunchy chilli sauce, for serving

Instructions

1. 1

   Rub the chicken with sesame oil and season with salt and pepper.

2. 2

   Cook the chicken in a pan until golden and cooked through. Set aside and slice or cut into pieces.

3. 3

   In the same pan, sauté the spring onion whites, ginger, and garlic until fragrant.

4. 4

   Add the washed rice and stir to coat with oil.

5. 5

   Pour in the chicken stock and bring to a boil. Reduce heat, cover, and simmer until rice is cooked and liquid is absorbed, about 15-20 minutes.

6. 6

   While rice cooks, prepare the sauce by mixing soya sauce, oyster sauce, mirin, sesame oil, and sliced green chillies.

7. 7

   Once rice is cooked, fluff with a fork and stir in the sliced chicken and sauce until well combined.

8. 8

   Garnish with spring onion greens and serve with crunchy chilli sauce on the side.