Teriyaki Stir-Fry on Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
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.
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.
|Per 285 g serving||Amount|
|Per 285 g serving||% Daily Value|