This low-fat stir fry is a tempting combination of chicken, bacon and peas smothered in a sweet teriyaki sauce.
Ingredients
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 2 garlic cloves, crushed
- 600g chicken thigh fillets
- 100g middle bacon rashers, chopped
- 2 green onions, thinly sliced
- 3 cups cold, cooked jasmine rice
- 1/2 cup frozen peas
Method
- Step 1Combine teriyaki sauce, honey and crushed garlic in a jug.
- Step 2Place chicken thigh fillets in glass bowl. Add half the teriyaki mixture. Turn to coat. Refrigerate for 30 minutes.
- Step 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.
- Step 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.
- Step 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.
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
0