Japanese-style chicken with zing.


  • For the chicken:

  • 4 tbsp sunflower oil

  • 1 free-range chicken, jointed (ensure the legs are cut into thighs and drumsticks)

  • 1-2 tbsp wasabi powder

  • 50ml dry sake

  • 100ml fresh chicken stock

  • 250ml coconut cream

  • 1 tsp white pepper

  • Juice of a lime

  • 4 tbsp chopped fresh coriander

  • For the rice:

  • 250g/10oz basmati rice, very well rinsed

  • 1 tbsp sunflower oil

  • 1 small onion, very finely chopped

  • 1 garlic clove, very finely chopped

  • Sea salt and freshly ground black pepper

  • Water (double the volume of the rice)


  • 1.

    Preheat the oven to 200C/375F/Gas Mark 5.

  • 2.

    Heat a wide heavy-based casserole dish. Season the chicken with plenty of sea salt. Add half of the oil to the pan and then fry the chicken pieces until they are brown all over (the legs and thighs will need to be cooked longer than the breasts).

  • 3.

    Remove them from the pan and rest on a plate whilst you make your sauce.

  • 4.

    Add the remaining oil to the pan then whisk in the wasabi and cook for a few seconds.

  • 5.

    Pour in the sake, mix really well and allow to reduce for a minute. Next stir in the stock, coconut cream, white pepper and lime juice.

  • 6.

    Bring to the boil then add the chicken pieces skin side up (the pan should be wide and shallow enough so the sauce doesn’t cover the chicken).

  • 7.

    Place in the oven (lid off) and cook for 20-25 minutes when the sauce should be thickened and the chicken cooked through.

  • 8.

    Meanwhile, add the one tablespoon of oil for the rice to a heavy-based saucepan that has a tight fitting lid. Tip in the onion and garlic and allow to soften for 1-2 minutes. Then add the rice and cook for 1-2 minutes until translucent.

  • 9.

    Next add water - double the volume of the rice. Bring to the boil, turn down the heat, put on the lid and allow the water to be absorbed (turn off the heat for the last 5 minutes).

  • 10.

    To serve, place a piece chicken on a plate and a mound of rice (mould it in a cup or ramekin). Spoon the sauce over the chicken and sprinkle with coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 733kj
  • Fat Total 45g
  • Saturated Fat 23g
  • Protein 19g
  • Carbohydrate 61g
  • Sugar 1g
  • Sodium 661mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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