By TastyHealthy Recipes
Teriyaki Chicken Rice
17 steps
Prep:30minCook:20min
Video recipe on TikTok @tastyhealthy_recipes
Teriyaki Chicken Fried Rice
Serves 2 - 580 calories per portion
(77g carbs /9g fat /52g protein)
This is a new favourite dish to make for a quick midweek meal, the teriyaki chicken sauce tastes incredible!
Updated at: Mon, 10 Jun 2024 10:30:27 GMT
Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
52
High
Nutrition per serving
Calories595 kcal (30%)
Total Fat16 g (23%)
Carbs78.8 g (30%)
Sugars20.5 g (23%)
Protein31.1 g (62%)
Sodium1326.1 mg (66%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Chicken Marinade Ingredients
250gchicken breast
large
60mllight soy sauce
10mlrice vinegar
40ghoney
1 tspgarlic paste
1 tspginger paste
¼ tspchilli flakes
½ tspwhite pepper
½ Tbspneutral oil
to fry chicken
Rice Ingredients
Instructions
Step 1
1. Start by grabbing your large chicken breast and cutting in two by butterflying and then halving.
Step 2
2. Then grab a large bowl and add in the marinade ingredients and completely mix together before adding in the chicken halves.
Step 3
3. Stir round to coat the chicken and then cover and place in the fridge for 30 mins minimum to absorb the flavours.
Step 4
4. In the mean time prep the onion by finely dicing and weight out the frozen mixed veg.
Step 5
5. Crack 2 egg whites into a bowl ready for later.
Step 6
6. Cook your rice using your preferred method.
Step 7
7. Then heat 1/2 tbsp of neutral oil in a pan and add the onion.
Step 8
8. After a few mins add in the frozen mixed veg and continue to stir and fry for 4 mins until the veg is cooked.
Step 9
9. Push to the side of the pan and pour in the egg whites and occasionally stir to scramble before combining with the onion and mixed veg.
Step 10
10. Sprinkle over the Chinese five spice and stir all together for a minute before tipping everything out onto a plate to use later.
Step 11
11. Heat the remaining 1/2 tbsp olive oil on medium high and then shake off any excess marinade from the chicken and lay both halves down in the pan.
Step 12
12. Fry on one side for 1/2 mins before flipping over to the other side for another 1/2 mins.
Step 13
13. Pour in the remaining marinade into the pan with the chicken for a few mins to bubble away before taking the chicken out from the pan to rest once fully cooked.
Step 14
14. With the sauce bubbling away, add in the veg and egg you cooked previously along with the cooked rice and then completely mix everything together in the pan so it is all coated in the sticky sauce.
Step 15
15. Slice each chicken breast half into thin strips.
Step 16
16. Serve the rice mixture into 2 portions, and top each one with the sliced chicken.
Step 17
17. Enjoy
Notes
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