Preparation Instructions

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• Season chicken thighs with 1 Tbsp each of garlic and onion powder, then add ¼ cup soy sauce or tamari to the bowl. Let sit for at least 10 min. 
• Wash then cook 1 ½ cups of rice. See our rice cooking instructions for more details. 
• In a bowl, combine ½ cup soy sauce, BBQ sauce, brown sugar blend, apple juice, apple cider vinegar, sesame oil, red pepper flakes, minced garlic, and ginger puree. Whisk to combine. 

Cooking Instructions

• Heat a large pan over medium heat. Once hot, spray with nonstick cooking spray. 
• Add the chicken thighs to the pan and cook on each side for 5-8 minutes or until the thighs are cooked through. Do not overcrowd the pan and work in batches if necessary. 
• While these are cooking, cook your mixed vegetables either according to package instructions, or by heating ½ inch of water in a covered pan then adding the veggies and allowing to cook for 10-12 min or until tender. 
• Once the chicken is cooked, remove from the pan and set aside on a cutting board for at least 3 min before slicing. 
• Add the sauce mixture to the pan and stir to incorporate any stuck-on pieces from the chicken. 
• Cook the sauce over medium heat until it begins to thicken. 
• Add the sliced chicken thighs back into the sauce and stir to coat. 

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Food Court Chicken Teriyaki 

For each serving:

• ½ cup rice
• 120 g of chicken
• 100 g vegetables

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