Instructions
• Cut the chicken breasts into 1-inch cubes.
• Lightly spray a large frying pan with cooking spray and heat over medium-high heat.
• Add the chicken and cook for 6–8 minutes until almost cooked through.
• Drain any excess liquid from the pan.
• Add the soy sauce, balsamic vinegar, honey, crushed garlic, and BBQ seasoning.
• Increase the heat to high and stir continuously until the sauce reduces and becomes thick, glossy, and sticky, coating the chicken evenly.
• Sprinkle with sesame seeds and garnish with sliced fresh chili.
For the Sticky Egg Fried Rice
• Leave a small amount of the sticky sauce in the pan after removing the chicken.
• Add the cooked rice and stir until evenly coated in the remaining sauce.
• Push the rice to one side of the pan and pour in the beaten eggs.
• Scramble the eggs until just set, then mix them through the rice.
• Stir in the garden peas and cook for 2–3 minutes until heated through.
• Serve the sticky BBQ chicken over the egg fried rice and enjoy immediately.
Go to the next page to get the Amount Per Serving
