Ingredients
500g skinless chicken breast
cut into thin strips
4 thinly sliced spring onions
350g pack oriental
stir-fry vegetables
250g long grain rice
3 tbsp teriyaki sauce
1 cm piece grated fresh ginger
4 tbsp dark soy sauce
1 tbsp balsamic vinegar
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What to do
Cook rice according to packet. Meanwhile preheat the grill. In a small bowl mix together the teriyaki sauce, ginger, balsamic vinegar and soy sauce. Spoon mixture over the chicken and grill for 3-4 mins on each side or cooked through. Spray a large non-stick wok with low fat spray, add rice and spring onions and stir fry for 1-2 mins. Add the stir fry vegetables and continue to cook on a high heat for 4-5 mins or until vegetables are tender. Serve with the teriyaki chicken
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