Cook Time: 30 minutes
- 4x Boneless skinless chicken breasts
- 1x Red capsicum
- 1x Green capsicum
- 4x Spring onions
- 1x Medium carrot, sliced
- 1 Tbsp sesame oil
- 4 Tbsp soy sauce
- 4 Tbsp mirin rice wine
- 1 Tbsp grated ginger
- 2 Cups jasmine rice
- 3 Cups of water
In a medium saucepan over medium heat, bring water to a boil. Add rice and a pinch of salt.
Reduce heat, cover and cook for 18 minutes or until rice is tender.
Cut the chicken breasts into thin slices, about half a centimetre.
Thinly slice the capsicums, and spring onions.
Heat electric BBQ grill or frying pan and brush lightly with sesame oil. Add chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
Combine soy sauce, mirin and ginger. Serve as a dip with the chicken, vegetables and rice. Enjoy!