• 1½ C jasmine rice
• 1 tbsp rice bran oil
• 600 g chicken thigh fillets (skinless) cut into quarters
• ⅓ C soy sauce
• ⅓ C mirin
• 2 tbsp brown sugar
• 1 clove of garlic crushed
• 3 cm fresh ginger grated
• ½ Dole fresh pineapple chopped into bite sized wedges
• 1 red onion sliced
• 1 red capsicum roughly chopped
• 1½ C shelled edamame beans
• 3 spring onions finely sliced
• 1 tbsp sesame seeds lightly toasted in a dry frying pan

Step 1

Heat the oven to 190°C.

Step 2

Cook the rice according to packet instructions.

Step 3

Pour a film of oil into a roasting dish and arrange chicken in a single layer and cook for 10 minutes.

Step 4

While the chicken is cooking, mix the soy, mirin, sugar, garlic and ginger together in a small pot over a medium heat, stirring to dissolve the sugar.

Step 5

Add the pineapple, red onion, capsicum and edamame to the pan with the chicken and drizzle over enough teriyaki sauce to coat the chicken and vegetables.

Step 6

Return the pan to the oven and cook for a further 10 minutes or until the chicken is cooked and starting to colour.

Step 7

Divide the rice between shallow bowls and then the chicken and vegetables from the pan. Drizzle with extra sauce if needed and sprinkle with spring onions and sesame seeds.