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Ingredients:
| 1 | pack (500 g) | MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, reserve marinade |
| 1/4 | cup | cooking oil |
| 1 | pc (50 g) | red bell pepper, sliced |
| 1 | pc (50 g) | green bell pepper, sliced |
| 1 | cup (100g) | bean sprouts |
| 4 | cups | cooked rice |
| 2 | tsp (6 g) | sesame seeds, toasted |
| 1 | bundle (15 g) | green onions, chopped (2 tbsp) |
Procedure:
1. In a work, fry chicken in hot oil until light brown in color.
2. In the same pan, add bell peppers and bean sprouts. Sauté until vegetables are tender.
3. Add marinade and simmer for about 2 minutes, while stirring.
4. Add rice and mix well.
5. Mix in half of sesame seeds and green onions.
6. Transfer to a platter and garnish with remaining sesame seeds and green onions.
Makes 5 servings.
(Yield: 5 cups/ 1 cup per serving)
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