Chicken Teriyaki with Brown Rice and Steam Vegetables

(Serves 4)
Ingredients

Steam Vegetables

For Teriyaki sauce

4 cups of Water
1 bunch Broccoli cut into florets
1 Bunch Cauliflower cut into florets
2 Carrots
200g Pumpkins
A handful of Snow peas
Serve with lemon slices or lemon zest

2.5cm fresh ginger, peeled and finely

grated
1Tbsp reduced salt soy sauce
1Tbsp mirin
3 tsp honey
3/4tsp sesame oil
For the Chicken

Equipment

500g skinless lean chicken breast

Tbsp Olive oil

Large non-stick fry pan

Shallow bowl
measuring spoons
Grater
Tongs
Saucepan
Colander

For the rice

2 Sun Rice Brown Rice & Chia

Methods:
1. Combine all the ingredients for the teriyaki sauce into a shallow
bowl.
2. Cut the chicken into finger-size strips.
3. Use the tongs to add the Chicken and turn to coat.
4. Cover and refrigerate for 30 minutes
5. Meanwhile, add the water into the saucepan. Place colander over
the water in the saucepan.
6. Add all the vegetables into the colander, cover with lid to steam the
vegetables until the vegetables are tender crisp.
7. Pre-heat a large non-stick frypan on medium-high. Add olive oil to
grease.
8. Add chicken and cook 3-5minutes each side or until golden and
cooked through
9. Remove chicken to plate, cover and allow standing for 5 minutes.
10.
Cook Brown Rice & Chia according to package instruction.
11.
Serve teriyaki chicken with Brown rice and Chia and steamed
vegetables. Optional: lemon zest or lemon slices.