Teriyaki chicken and rice

Ingredients

• 1tbsp vegetable oil
• 500g diced chicken
• Onion powder
• Garlic powder
• 50g teriyaki marinade
• Jasmine rice
• Chopped spring onion

Method

1. Place diced raw chicken to bowl. Add onion powder, garlic powder and 20g of teriyaki marinade. Cover in cling film and place in fridge to marinate for 30 minutes
2. Heat up pan to high heat and add 1 tablespoon of oil.Add marinated chicken
3. Cook chicken until browned then turn heat down to low
4. Add 30g teriyaki chicken marinade and cook through for a few minutes
5. Serve with jasmine rice, cooked broccoli and top with diced spring onion.

Product used in recipe

• LEE KUM KEE - LKK STIR-FRY SAUCE TERIYAKI 250G