Another recipe that comes courtesy of Pinterest. Greg literally squeals with excitement when he smells this chicken cooking!

There are a few ways you can do the below, I use Teriyaki flavoured chicken in the fried rice, if you have leftover chicken you could throw this in too. For the chicken I think the best flavour comes cooking it in a slow cooker for 2 hours, but if you don’t have time it still tastes as good if you throw this all in the oven and cook it for about 20/30 minutes.

Serves 4

Ingredients

Chicken Teriyaki

• 4 boneless, skinless chicken breasts
• 1/2 cup sugar (you can substitute sweetener here – I’d use 1/3 cup)
• 1/2 cup soy sauce
• 3 tablespoons cider vinegar
• 3/4 teaspoon garlic, minced
• Salt & pepper

Throw all of the marinade ingredients into a bowl and whisk together. Place this and the chicken into a slow cooker and cook on high for two hours. When cooked, use a fork to shred the chicken.

Fried Rice 

• 3 cups cooker rice (easiest way to prepare is always in a rice cooker!)
• Chicken Teriyaki
• 1 cup of frozen peas & carrots (I also had sweetcorn this time around)
• 1 onion, finley chopped
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• 1/4 cup soy sauce

Heat a wok and add the sesame oil and onions, cook until soft but not golden. Add the frozen vegetables and stir fry until tender. Make a space in the middle of the wok and add the two eggs and scramble. Once this is done add the rice, chicken and remaining soy sauce and remove from the heat.

This is also a great lunch, I make a batch and Greg has it through the week for lunch – simple and tasty!