Ingredients

Method

1. 1

   In a large bowl, combine the diced chicken breast with onion powder, garlic powder, black pepper, and 35ml of soy sauce. Mix thoroughly to coat the chicken and set aside.

2. 2

   To make the fried rice, spray a large pan or wok with cooking oil and place over high heat. Add the frozen mixed vegetables and cook for a minute.

3. 3

   Push the vegetables to one side of the pan. Pour in the whisked eggs and egg whites. Scramble the eggs and then mix them together with the vegetables.

4. 4

   Add the white parts of the spring onion to the pan.

5. 5

   Add the day-old cooked white rice and 35ml of soy sauce. Mix everything together until well combined.

6. 6

   Remove the pan from the heat. Add the green parts of the spring onion and the sesame oil. Mix one last time. Set the fried rice aside.

7. 7

   To prepare the sauce, combine honey, soy sauce, diced garlic, reduced-sugar ketchup, and rice wine vinegar in a small bowl. Mix well.

8. 8

   Spray a clean pan with cooking oil and place it over medium-high heat. Add the marinated chicken and cook for about 4 minutes on each side until golden and cooked through.

9. 9

   Pour the honey garlic sauce over the cooked chicken.

10. 10

    In a separate small bowl, mix the cornflour with water to create a slurry. Add the slurry to the pan with the chicken and sauce.

11. 11

    Reduce the heat to low, mix well, and let it simmer for 5 minutes until the sauce thickens.

12. 12

    Add the honey garlic chicken to the fried rice. Garnish with extra spring onions and sesame seeds.

13. 13

    The recipe makes 4 total servings. Distribute evenly into meal prep containers. If desired, drizzle with spicy mayo before serving.