MAIN Teriyaki Chicken Fried Rice with Sugar Snap Sauté
I love making my own healthy version of teriyaki sauce and I encourage you to do the same! This is an easy meal to prep for in the morning before you leave the house (marinate the chicken then) and come home just to heat up the pan, saute and serve. The sugar snaps offer a nice balance of crunch to the cooked sweet & tangy chicken!
1 pkg chicken breasts or boneless thighs
⅓ cup balsamic vinegar
⅓ cup agave or honey
2 Tbsp soy sauce
1 yellow onion, sliced
1 pinch red pepper flakes
2 cloves garlic, sliced
1 cup rice, cooked
2 Tbsp fresh ginger, sliced into julienne (matchsticks) or just use powdered (1 tsp)
1 pkg sugar snap peas
Begin by marinating chicken in your homemade teriyaki sauce: In a large bowl, container or bag, combine vinegar, agave, soy sauce, onion, red pepper flakes and garlic then add chicken and seal. Allow to marinate for at least 20 minutes or overnight. *Keep in mind that the longer the chicken marinates, the better it gets (within reason) however the chicken will discolor slightly due to the vinegar. This does not mean it has “gone bad.”
When ready to cook, make rice according to package instructions (1 cup rice gets cooked in 2 cups water). It doesn’t matter that your rice is perfect once cooked since you’ll be cooking it with a bunch of other delicious things soon!
In a large wok or skillet, heat oil over medium-high heat and add chicken (removed from marinade, marinade saved). Cook on each side until done, about 5-6 minutes, and remove to a plate to cool.
Add more oil as needed and cook ginger, snap peas, rice and ½-1 cup of the leftover marinade together until snap peas are bright green.
Serve with sliced chicken on top.
Recipe by Vie at https://getvie.com/formula-complete-fitness-meal-plan-by-vie/