Chicken Teriyaki and Veggie Fried Rice

A fakeaway to take away those cravings.

- Add a frying pan or wok over high heat and add a splash of oil. Add the chicken and fry for a couple of minutes, then flip to cook the other side. Once cooked, add to the teriyaki sauce.

5 Minutes Preperation Time

10 Minutes Cooking Time

INGREDIENTS

1 Large Chicken Breast

1 Carrot

1 Pepper

½ Head Broccoli

1 Cup Frozen Peas

1 Spring Onion

1 Pack Microwave Rice

1tbs Sesame Seeds

Rice Sauce

3tbs Soy Sauce

1tsp Sesame Oil

Teriyaki Sauce

¼ Cup Light Soy Sauce

½tsp Sesame Oil

1tbs Brown Sugar

1tsp Honey or Maple Syrup

1tbs Crushed Ginger

1tsp Crushed Garlic

1tbs Mirin

1 Cup Water with 1tsp Cornflour (mixed together)

METHOD

- Start by preparing all of the veggies. Peel and chop the carrots into small bite-sized pieces. Dice the pepper and cup the broccoli head into small florets.

- Beat the chicken so it is nice and thin and then slice.

- To make the teriyaki sauce, add all of the ingredients to a small saucepan and bring to the boil until it has thickened and developed a nice shine. Leave to one side off the heat.

- Add a frying pan or wok over a high heat and add a splash of oil. Add the chicken and fry for a couple of minutes, then flip to cook the other side. Once cooked, add to the teriyaki sauce.

- Now, in the same pan, add another splash of oil and add the carrots. Cook for a few minutes, stirring every now and again. Then add the broccoli and cook for another minute. You can add a splash of water to help the veggies cook through. Add the diced peppers and peas and continue to cook through. Once the veggies are cooked to your liking, add the bag of precooked rice. Stirfry for a couple of minutes until the rice is nice and hot. Add the soy sauce and sesame oil and serve with the teriyaki chicken.

- Top with the sesame seeds and spring onion and ENOY!