Asian Noodle & Rice Recipes | HAIKU

Ingredients

• 250 ml (1 cup) basmati rice, rinsed and drained
• 1 pinch of salt
• 30 ml (2 tablespoons) roasted sesame seeds
• 60 ml (1/4 of a cup) chopped green onions
• For sauce :
• 15 ml (1 tablespoon) sesame oil (non grilled)
• 15 ml (1 tablespoon) chopped garlic
• 15 ml (1 tablespoon) chopped ginger
• 125 ml (1/2 a cup) reduced sodium chicken broth
• 125 ml (1/2 a cup) reduced sodium soy sauce
• 80 ml (1/3 of a cup) rice vinegar
• 60 ml (1/4 of a cup) brown sugar
• 45 ml (3 tablespoons) hoisin sauce
• 5 ml (1 teaspoon) Sriracha sauce
• 20 ml (4 teaspoons) cornstarch
• For chicken:
• 2 liters (8 cups) vegetable oil
• 250 ml (1 cup) flour
• 3 eggs
• 1 bag (200 g) of HAIKU gluten free Panko
• 450g (approximately 1lb) skinless chicken breasts, cut into small strips