Mix together all the ingredients under sauce and marinate the chicken in it. Keep aside for 5-7 minutes.
In a pan, add a teaspoon of oil and slide in the chicken breast. On high flame, sear the chicken breast on both sides for 2 minutes. Reduce the flame to low, add ¼ cup water and cover and cook the chicken for 15-18 minutes. Keep checking every few minutes to make sure it doesn't burn.
Once the chicken is cooked, remove the chicken and set aside. Add two tablespoons water to the pan to deglaze. Simmer for a minute or two till the sauce thickens up slightly. Set aside.
Take another pan and add half a teaspoon oil to it. Break the egg gently into the pan and sprinkle with salt and pepper. Fry the egg till the bottom is crispy and cooked while the yolk is nice and runny.
To assemble the bowl, slice the chicken and add it to the bowl, along with black rice and veggies. Top with the fried egg and sesame seeds if using and spoon the sauce over everything.
Notes
To cook black rice in a pressure cooker, add rice and water in a 1:2.5 ratio and cook for 3-4 whistles.Here's my recipe for Schezwan sauce or you can use store bought sauce.
Learn how to make this simple indo-chinese schezwan sauce which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. mfsstagesite.wpstagecoach.com
Nutritional information is for a single serving bowl:
