Teriyaki Chicken Parcels

Serves 4

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Ingredients:

Teriyaki Chicken:

• 1/4 cup soy sauce

• 2 tablespoons maple syrup

• 1 tablespoon rice wine vinegar

• 1 teaspoon minced ginger

• 1/4 cup water

• 1 teaspoon cornstarch

• 500g chicken thighs, diced

Parcel filling:

• 375g packet filo pastry

• Teriyaki Chicken (from above)

• 60g baby spinach, finely chopped

• 2 spring onions, finely sliced

• 1 carrot, grated

• 450g microwavable basmati rice

• Sesame seeds

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Method

1. Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper.

2. In a small bowl, whisk all sauce ingredients.

3. Heat 1 tablespoon olive oil in a medium frying pan over medium heat. In batches, add chicken and cook for 5 minutes or until browned and cooked through. Transfer to a clean bowl.

4. Return all chicken to the pan and pour over the sauce. Allow to simmer for 3-5 minutes or until sauce thickens. Remove from heat and let cool.

5. Place 1 filo sheet on a clean work surface and lightly spray with olive oil. Repeat with 4 more filo sheets, spraying oil between each sheet until you have a pile of 5 sheets. Spoon 1/4 of the rice onto 1 short end, leaving a 4cm border. Add 1/4 of the chicken and vegetables.

6. Fold in the sides, then roll into a parcel to enclose the filling. Place onto the lined baking tray. Repeat with remaining filo pastry and fillings to make 3 more parcels.

7. Spray each parcel with olive oil and sprinkle with sesame seeds. Bake for 30 minutes or until golden and heated through.