Teriyaki chicken with brown rice and pickled ginger salad
¼ cup(s), (60ml)
brown rice microwave packet
2 medium, cut into ribbons
150 g, thinly sliced
50 g, (2 tbs) plus 2 tsp pickled ginger brine
- Combine sauce and honey in a large bowl. Pour half into a small jug and set aside. Add chicken to remaining mixture in bowl and toss to coat.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Drain chicken, reserving marinade. Cook chicken for 2 minutes each side or until just cooked through. Add reserved marinade and cook, turning, for 1 minute or until mixture boils.
- Meanwhile, cook rice following packet instructions. Combine rice, carrot, snow peas, ginger, brine and remaining oil in a large bowl. Drizzle chicken with remaining sauce mixture and serve with salad.