Teriyaki chicken with fried rice

Method

• 1
  Combine teriyaki sauce, honey and crushed garlic in a jug.
• 2
  Place chicken thigh fillets in glass bowl. Add half the teriyaki mixture. Turn to coat. Refrigerate for 30 minutes.
• 3
  Cook chicken on a greased chargrill pan over medium heat for 5 minutes each side or until browned and cooked. Transfer to a plate. Cover, keep warm.
• 4
  Heat a wok over medium-high heat. Stir-fry chopped bacon rashers for 4 minutes or until browned. Add green onions. Stir-fry for 1 minute. Add cold, cooked jasmine rice and frozen peas. Stir-fry for 4 minutes or until heated through. Transfer to a bowl. Cover, keep warm.
• 5
  Reduce heat to medium. Add remaining teriyaki mixture to wok. Simmer for 1 minute or until slightly thickened and reduced by half. Slice chicken and serve on fried rice, drizzled with sauce.