Teriyaki Chicken & Veggie Fried Rice
1/4 cup Teriyaki Infused Dark Balsamic
2 tablespoons Toasted Sesame Oil
2 tablespoons honey
2 garlic cloves, peeled and minced
1/2 teaspoon Szechuan Pepper Infused Salt
2 boneless skinless chicken breasts
1 tablespoon Toasted Sesame Oil
2 eggs, beaten
2 cups bok choy, chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
1/2 medium yellow onion, peeled and chopped
2 cups white rice, cooked (best if it is a day or two old)
1 scallion, chopped
1 teaspoon sesame seeds
Combine balsamic, sesame oil, honey, garlic, and pepper flakes in a bowl and whisk to combine the marinade.
Place chicken in a zipper baggy (or another sealable container) and coat in half of the marinade. Refrigerate for a minimum of 30 minutes (or up too overnight).
Heat sesame oil in a large skillet or wok over medium-high heat. Add eggs and scramble. Remove eggs with a slotted spoon and return the skillet to the heat.
Add the chicken and cook until seared (it’ll get a little dark, no worries, that’s perfect!) and cooked through. Remove from the skillet and set aside.
Add veggies (bok choy, carrots, celery, and onion) and stir-fry until tender. Add rice and continue to stir-fry until the rice crisps slightly (a little golden brown in spots).
Stir in the remaining marinade and toss to coat.
Top fried rice with chicken, eggs and sprinkle with scallions and sesame seeds before serving.