Teriyaki Chicken with Fried Rice

Makes 6 prepped meals

333 cals per meal

30.5g Protein/ 5.2g Fat/ 37.8g Carb

Teriyaki Chicken:

1 Cup Water

100g Light Soya Sauce

60g Truvia Brown Sugar Blend

10g Franks Red Hot Sauce

10g Garlic Powder

5g Ginger Powder

10g Cornstarch

500g Cooked Chicken Breast

➡️ Combine all ingredients for teriyaki sauce bringing to a simmer then stirring in cornstarch and letting thicken. Once sauce is thickened add cooked diced chicken breast.

Fried Rice:

150g Dry Basmati Rice (cooked)

10g Sesame Oil

50g Light Soya Sauce

175g Frozen Peas and Carrots

2 Eggs

➡️ Cook rice, let rice cool, for best results put in the fridge to chill.

Add sesame oil to pan, then add cooled cooked rice, soya, and frozen veggie.

Make Space in the middle on the pan, crack two eggs and scramble with spatula. Once egg is cooked combine in rice.

Divide rice into 6 prep containers and then divide teriyaki chicken in top. Option to add a fried egg, macros from egg not included in break down per meal.

Enjoy!