Serves 4 : Very easy : Quick
±400gm skinless chicken breast
2 Tblsp teriyaki sauce
200gm sugar snap peas, halved
200gm baby corn, halved
2 large carrots, julienne
3 spring onions, thinly sliced
2 Tblsp sesame seeds
240gm rice
Chicken stock powder or cube
Method
Cut the chicken into bite-sized pieces and place in a bowl with the teriyaki sauce.
Turn well to coat and allow to marinate while you prepare the veg.
Put the rice on to cook in water to which you have added the chicken stock powder or cube.
Place a steamer over the rice pan and steam the carrots for 10 minutes.
Add the corn and peas to the steamer and steam for a further 5 minutes.
Tip the veg into a bowl.
Scatter with the sesame seeds and onions and stir well to combine.
Drain the rice and keep it and the vegetables warm while you:
Spray a frying pan with non-stick cooking spray and place over a high heat.
Stir fry the chicken for about 5 minutes until it is cooked to your liking.
Serve the rice with the vegetables, chicken and extra teriyaki sauce.
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