Ingredients
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1/2 cup teriyaki sauce
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2 tablespoons honey
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2 garlic cloves, crushed
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600g chicken thigh fillets
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100g middle bacon rashers, chopped
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2 green onions, thinly sliced
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3 cups cold, cooked jasmine rice
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1/2 cup frozen peas
Method
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1Combine teriyaki sauce, honey and crushed garlic in a jug.
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2Place chicken thigh fillets in glass bowl. Add half the teriyaki mixture. Turn to coat. Refrigerate for 30 minutes.
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3Cook 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.
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4Heat 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.
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5Reduce 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.
Source: taste.com.au
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