CHICKEN TERIYAKI STIR-FRY RICE

Ingredients:

2 tablespoon soy sauce
1 teaspoon sugar free syrup
1 teaspoon corn starch
1 teaspoon ginger minced
3 cloves garlic minced
1 teaspoon red pepper flakes crushed
150g boneless chicken breast cut into thin strips
130ml chicken broth
65g basmati rice (raw)
1 teaspoon olive oil (7g)
1 onion sliced
75g carrots grated
75g bell pepper sliced
Salt and Pepper to taste

Method:

Step 1

In a medium-sized bowl, add soy sauce, sugar syrup, corn-starch, ginger, garlic, and red pepper then whisk until dissolved. Add thinly sliced chicken and stir, ensuring each piece is coated with marinate. Cover and refrigerate for 10 minutes and then cook the rice in chicken broth.

Step 2

Place a wok over medium-high heat and add olive oil. Add sliced onion and grated carrots and cook, stirring frequently, for approximately 4 minutes until onion becomes soft and translucent. Add bell pepper and cook just until hot—about 5–6 minutes. At this point, they should also be crisp and tender. Transfer vegetables to a plate, cover loosely to keep warm and set aside.

STEP 3

Return skillet or wok to heat and add all the chicken including the marinate. Stir constantly until sauce is thick and chicken is completely cooked through. Depending upon how thin the chicken has been sliced, it should take between 3–5 minutes. Add vegetables back into pan, stir to coat with sauce and continue cooking only until veggies reach desired tenderness. Season with salt and pepper. Remove from heat and serve immediately over a bed of steamed rice.

Nutrition Facts: