+Teriyaki ChickenA tasty teriyaki chicken meal that's great as a family meal or for entertaining guests. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:30 - 60 minsCooking Time:0 - 15 minsServes:3 - 4Ingredients2 cups Pams Short Grain Rice 3 cups water 1/4 tsp Pams Salt 1 1/4 tsp Pams Sugar 2 1/2 tsp rice vinegar 1 pack Pams Teriyaki Stir Fry Sauce 500g skinless, boneless, chicken breasts, sliced 2 Tbsp Pams Canola Oil 2 spring onions, thinly sliced 2 carrots, sliced thin on the diagonal 1 cup bean sprouts 100g mushrooms, sliced Pickled ginger 1 tbsp sesame seeds, lightly toastedInstructionsRinse rice and cook in the water following the directions on pack. Add chicken to a bowl, set aside 2 tablespoons of the teriyaki sauce and pour the remaining sauce over the chicken, make sure every piece is well coated. Cover and refrigerate for at least 30 minutes. When rice is cooked, place in a large bowl and add salt, sugar and vinegar and mix carefully and set aside. Heat 1 tablespoon of the oil in a wok and stir fry the carrot for 2 minutes, add the reserved marinade, the mushrooms, most of the spring onions and the bean sprouts and stir fry for a further minute. Remove from the wok and set aside. Add the remaining oil to the wok and cook chicken pieces until browned and cooked through. Add 1 cup of the rice to the bottom of four bowls, top with stir fry veges, then chicken slices and garnish with the toasted sesame seeds, remaining spring onions and some pickled ginger.