Glazed Chicken with Peas

Ingredients

• Boneless, skinless chicken thighs 500g
• Soy sauce 50ml
• Mirin (sweet rice wine) 50ml
• Sake (Japanese rice wine, optional) 50ml
• Granulated sugar 25g
• Fresh ginger, grated 1 x 2cm piece
• Garlic, minced 2 cloves
• Frozen peas 200g
• Vegetable oil 1 tbsp
• Cooked rice, to serve For serving
• Spring onions, thinly sliced (for garnish) 2
• Toasted sesame seeds (for garnish) 1 tsp

Method

1. In a small bowl, whisk together the soy sauce, mirin, sake (if using), sugar, grated ginger, and minced garlic to make the glaze. Set aside.
2. Cut the chicken thighs into bite-sized pieces. Pat them dry with kitchen paper.
3. Heat the vegetable oil in a frying pan or wok over a medium-high heat. Add the chicken pieces in a single layer (cook in batches if necessary) and fry for about 4-5 minutes, until browned on all sides.
4. Pour the prepared glaze over the chicken in the pan. Bring to a simmer, then reduce the heat to medium-low and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened and coats the chicken.
5. Add the frozen peas to the pan and cook for a further 2-3 minutes, until the peas are tender and heated through. Stir to combine with the glazed chicken.
6. Serve the glazed chicken and peas immediately over cooked rice. Garnish with sliced spring onions and toasted sesame seeds.