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Place chicken in freezer bag and pour honey-garlic sauce and ground ginger into resealable bag making certain the chicken is coated well. Allow to marinate in refrigerator for 30 minutes.
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In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
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Meanwhile, heat oil in large, nonstick frying pan or wok at high heat. Add marinated chicken and toss until slightly browned and cooked through then reduce heat to medium.
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Add stir-fry veggies to pan and toss. Stir until well coated and veggies are cooked through but still crisp. Finish with a little honey garlic sauce and sesame oil before serving. Serve over rice.
Recipes
Teriyaki Stir-Fry on Rice
Teriyaki is two-fold in its meaning; a Japanese dish consisting of fish or meat marinated in soy sauce and grilled AND a mixture of soy sauce, sake, ginger, and other flavourings, used in Japanese cooking as a marinade or glaze.
Ingredients
- Serves: 6
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) chicken breasts, sliced into thin strips against the grain
- 1/2 cup (125 mL) honey garlic sauce
- 1 tsp (5 mL) ginger, ground
- 1 1/2 cup (375 mL) basmati rice
- 3 cups (750 mL) water
- 1 1/2 cup (375 mL) white rice
- 1 tsp (5 mL) sesame oil, for garnish
- 2 cups (500 mL) stir-fry vegetable mix, (optional to purchase frozen)
- honey garlic sauce, for garnish
Instructions
Nutrition Info
- Per 285 g serving Amount
- Calories 280
- Protein 21 g
- Fat 3 g
- Saturated Fat 0 g
- Carbohydrate 43 g
- Fibre 2 g
- Sugar 7 g
- Cholesterol 45 mg
- Sodium 310 mg
- Per 285 g serving % Daily Value
- Potassium 8
- Calcium 2
- Iron 4
- Vitamin A 25
- Vitamin C 10
- Vitamin B6 23
- Vitamin B12 14
- Folate 1
- Magnesium 9
- Zinc 7
