Sticky Soy Chicken & Chilli Oil Tomatoes

Ingredients (15)

• ·tbsp Oyster Sauce
• ·tbsp Dijon Mustard
• ·tbsp Soy Sauce
• ·tbsp Rice Vinegar
• ·g Hot Honey
• ·Garlic Clove
• ·g Boneless Skinless Chicken Thighs
• ·tbsp Vegetable Oil
• ·Egg Yolks
• ·g Cooked Sushi Rice
• ·g Cherry Tomatoes
• ·tbsp Chilli Oil
• ·tsp Black Vinegar
• ·tsp Togarashi
• ·Chives

1. 1

   To make the sauce, mix all the ingredients together in a bowl and set aside.

2. 2

   Roughly cut the tomatoes and dress in the chilli oil, black vinegar and salt.

3. 3

   Cut the chicken into bite-sized pieces.

4. 4

   Preheat a large frying pan over medium heat. Once hot, add the oil and chicken to the pan.

5. 5

   Cook over high heat, 80% on one side to get some good color. Flip and pour in the sauce.

6. 6

   Allow to reduce until sticky and glossy.

7. 7

   To plate, add the hot rice to a bowl, top with the chicken on one side and tomatoes on the other.

8. 8

   Spoon over the extra sauce and finish with chives, Togarashi, and an egg yolk.