Leftover rice is usually the best rice, because it absorbs more of the soyaki sauce and is a perfect base for the vegetables and aromatics. This was a delicious and fast evening meal.
Adapted from Mr. Chow London
- 1/3 cup Trader Joe’s Island Soyaki marinade
- 2 chicken breasts whole or cubed
- 1/4 cup peas
- 1/8 cup chopped carrot
- 2 1/2 cups steamed or leftover boiled rice
- 1 egg or 2 egg whites beaten
- 1 spring onions or 1/4 cup chopped onion
- 2 cloves garlic
- 4 tbsp butter or Earth Balance
- 1/4 tsp salt
Place chicken breasts into ziplock bag and pour Island Soyaki marinade into bag. Seal bag and let teriyaki chicken to marinate for minimum four hours (we suggest cubing chicken) or overnight.
Stir fry 1 tbsp butter or Earth Balance frozen peas for 1 – 2 minutes, add onions, garlic and carrots and fry for additional 2-3 minutes. Remove from the wok or pan. Add another tablespoon of butter to the wok or pan if necessary and, when hot add the beaten egg to form a thin pancake then scramble.
Heat 1 tablespoon of butter in the wok or pan, when hot stir-fry the chicken for 3 minutes on each side. Reserve the soyaki sauce and add to the stir fried chicken and reduce.
Then add the add the cooked rice and stir over a low heat until the rice is uniformly heated through. Add the peas, carrots, onions mixture, egg and salt and stir and mix all the ingredients together until piping hot.