Description
This isn’t your average meal prep—it’s a weekday hero in disguise. Juicy, teriyaki-glazed chicken mingles with fluffy rice, colorful veggies, soft scrambled eggs, and sesame-scented goodness in every bite. Whether you’re hustling through a busy week or just love opening your fridge to see a rainbow of ready-to-go meals, this dish is your golden ticket to delicious efficiency.
Ingredients
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1400g chicken breast, diced
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Garlic salt, to taste
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4 tbsp cornstarch
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200g frozen mixed vegetables
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6 eggs, beaten
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1200g cooked, cold rice
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4 tbsp soy sauce
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2 tbsp sesame oil
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Sesame seeds & green onions (optional garnish)
Teriyaki Sauce:
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8–10 tbsp soy sauce
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1 tbsp rice vinegar
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2 tbsp ginger paste
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2 tbsp garlic paste
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6 tbsp honey (or maple syrup)
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2 tsp cornstarch
Instructions
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Whisk Teriyaki Sauce: Mix sauce ingredients. Adjust sweetness/saltiness to taste.
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Cook Chicken: Toss chicken with garlic salt and cornstarch. Sear in a hot pan with oil in batches until golden. Pour in sauce, simmer until glossy. Remove.
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Scramble Eggs: In same pan, lightly scramble eggs. Push to the side.
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Fry Rice & Veggies: Add frozen veggies and cold rice. Stir-fry on high. Add soy sauce and sesame oil.
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Combine: Add chicken and stir to combine. Cook a few more mins. Garnish with sesame seeds and green onions.
Notes
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Use day-old rice for best texture.
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Vegan? Sub tofu for chicken and coconut cream for honey.
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Low-sodium option: Use tamari + water to dilute.
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Freeze in airtight containers up to 3 months.
- Prep Time: 20 mins
- Cook Time: 25 mins
Nutrition
- Calories: 550 cal Per Serving
- Fat: 11g
- Carbohydrates: 69g
- Protein: 50g