TERIYAKI CHICKEN FRIED RICE

Ingredients

24 OZ CHICKEN BREAST, DICED

GARLIC SALT

2 TBSP CORN STARCH

½ CUP FROZEN VEGGIES

3 EGGS

20 OZ COOKED RICE

2 TBSP SOY SAUCE

1 TBSP SESAME OIL

SESAME SEEDS

SAUCE

2 TBSP SOY SAUCE

½ TBSP RICE VINEGAR

1 TBSP GINGER PASTE

1 TBSP GARLIC

3 TBSP HONEY

1 TBSP CORN STARCH

Directions

1. ADD CHICKEN, GARLIC SALT, AND CORN STARCH TO A BOWL TOSSING THE CHICKEN TO COAT.

2. SPRAY AIR FRYER TRAY AND SPREAD CHICKEN OUT INTO SINGLE LAYER. SPRAY THE CHICKEN AS WELL. AIR FRY AT 400 DEGREES FOR 10 - 15 MINUTES TURNING HALFWAY THROUGH.

3. WHILE CHICKEN IS COOKING ADD VEGETABLES TO A HOT SKILLET AND COOK UNTIL SOFT. MOVE THEM THE THE SIDE AND ADD IN THREE EGGS, BEATEN; SCRAMBLING THEN MIXING TOGETHER WITH VEGGIES.

4. ADD THE RICE SOY SAUCE, AND SESAME OIL TO THE SKILLET AND MIX WELL.

5. TO MAKE TERIYAKI SAUCE IN A SEPARATE BOWL COMBINE SOY SAUCE, RICE VINEGAR, GINGER PASTE, GARLIC, HONEY, AND CORN STARCH TOGETHER AND MIX UNTIL WELL COMBINED. PLACE IN A HOT SKILLET BRING TO A BOIL AND COOK UNTIL SAUCE THICKENS. ADD IN CHICKEN AND SESAME SEEDS AND COAT.

6. SERVE OVER FRIED RICE TOPPING WITH MORE SESAME SEEDS.