CHICKEN TERIYAKI RICE


Ingredients:

1 (100 g) tub STAR MARGARINE GARLIC
1 (500 g) pack MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, reserve marinade
1 (150 g) pc red bell pepper, sliced (1 cup)
1 (150 g) pc green bell pepper, sliced (1 cup)
1 (110 g) cup bean sprouts
5 cups cooked rice
1 (9 g) tbsp sesame seeds, toasted
1 (15 g) bundle green onions, chopped (2 tbsp)

Procedure:

  1. In a wok, melt margarine and cook chicken until light brown in color.
  2. Add bell peppers and bean sprouts. Sauté until vegetables are tender. Add marinade. Simmer for 2 minutes.
  3. Add rice and mix well. Mix in half of sesame seeds and green onions. Transfer to platter and garnish with sesame seeds and green onions.

Makes 6 servings.

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