Teriyaki Chicken with Rice and Eggs

Ingredients

• Chicken Breast120 g
• Rice1 cup (200 g)
• Egg1 count (55 g)
• Onion1/2 count (75 g)
• Teriyaki Sauce1/4 cup (50 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the chicken and marinate in teriyaki sauce for 15 minutes. If you don't have time, cook directly.

3. 3

   Step 3

   In the meantime, cut the onion and garlic into strips and heat a pan or wok over high heat.

4. 4

   Step 4

   Once heated, pour 2/3 of the oil, spread and add the onion with garlic and a pinch of salt. Saute for 3-5 minutes over medium heat.

5. 5

   Step 5

   Add the marinated chicken and cook until browned, for about 8-10 minutes. Stir from time to time.

6. 6

   Step 6

   In another pan, heat the remaining oil, pour and crack the egg. Cook until desired.

7. 7

   Step 7

   Once ready, serve the chicken with sauce, rice and the egg on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Teriyaki Chicken with Rice and Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.