Directions
- 1Slice your chicken into cubes, add soy sauce, all-purpose seasoning, and olive oil. Mix well.
- 2For the teriyaki sauce, mix together light soy sauce, honey, fresh garlic, water, and cornflour. Whisk until smooth.
- 3Add eggs to a hot pan, mix, and scramble until fully cooked.
- 4In the same pan, cook the chicken for 8 minutes until golden brown. Add teriyaki sauce and let it thicken. Set aside.
- 5Add chopped onions, fresh ginger, carrots, peas, and bean sprouts to the pan and cook for 5 minutes.
- 6Add leftover rice, dark soy sauce, and oyster sauce. Mix well.
- 7Add the cooked chicken, scrambled eggs, and green onion to the rice. Mix everything together.
- 8Distribute equally and serve.
Ingredients
- 800 g raw chicken breast
- 25 ml light soy sauce
- 1 all purpose seasoning
- 2 tsp olive oil
- 30 ml light soy sauce
- 30 g honey
- 2 fresh garlic
- 50 ml water
- 15 g corn flour
- 2 tsp olive oil
- 4 whole eggs
- 1 chopped onion
- 20 g chopped fresh ginger
- 2 chopped carrots
- 40 g frozen peas
- 1 handful bean sprouts
- 500 g cooked white rice
- 1.5 tbps dark soy sauce
- 2 tbsp oyster sauce
- 1 green onion
- 1 sesame seeds
Equipment
knifebowlwhiskfrying panspatula
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