Cha Han

This Wagamama Chicken and Rice dish is a classic and a really satisfying dish now you can cook it at home too!

Ingredients
You need 2 eggs, beaten 200g (7 oz) boneless, skinless chicken thigh meat 2 tablespoons yakitori sauce (see recipe) 2 tablespoons vegetable oil 8 cooked, peeled prawns 2 tablespoons canned sweetcorn, well drained 2 tablespoons mangetout, finely sliced 75g (3oz) cooked thai fragrant rice 4 button mushrooms, finely sliced 2 spring onions, trimmed and cut into 2.5cm (1 in) lengths salt 2 tablespoons light soy sauce

Directions
1. Combine the chicken and the yakitori sauce in a bowl. 2. Work gently with your fingers for a few minutes, turning the meat in the sauce. 3. Marinate for at least 30 minutes (1 hour is even better). 4. Remove the chicken, reserving the marinade, and cut the meat on the diagonal into thin slices. 5. Heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. 6. Add the prawns, sweetcorn, mangetout, mushrooms and spring onions along with the chicken and stir fry over a medium heat for about 5 minutes until the vegetables just start to wilt and the chicken is cooked.

7. Add the egg and continue to stir fry until it is just scrambled. 8. Add the rice. 9. Season with salt and soy sauce and continue stir frying until everything is mixed evenly and the rice is heated through. 10. Divide between 2 bowls and serve with miso soup and pickles.