½teaspoongranular sugar replacementSplenda or Swerve
⅛cupdiced white onion
¼cupliquid egg whites
⅛cupsoy saucelow sodium
1tablespoonteriyaki saucelow sodium
Combine the rice and water in the pressure cooker. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
Once the timer goes off, let the pressure cooker stand for 5-6 minutes then depressurize.
Place in a container in the fridge until ready to cook.
Stab the chicken, carefully, with a fork or knife to allow the marinade to penetrate the chicken. This will create a juicy and flavorful dish. Combine the oil, teriyaki sauce and the chicken, in a large baggie. Store in the fridge for at least an hour, or all day.
Yum Yum Sauce
Combine all ingredients for the yum yum sauce in a small container. Add more or less sriracha to taste. Store in the fridge for at least 30 minutes, or all day, to allow the flavors to form together.
Slice green onion and dice the white onion and ginger.
Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.
Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients.
Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients.
Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat. Set the fried rice in a clean bowl then wipe down the pan.
Chop up all veggies into bite sized pieces, about one inch by one inch.
Heat oil in a large pan over medium/high heat.
Once heated, add in the chopped veggies and season. Cook until desired wellness, stirring constantly. Set the veggies on a clean plate then wipe down the pan.
Heat the pan back up over medium to medium/high heat.
Shaking off any excess liquid, add the chicken to the heated pan. Sprinkle the one side of the chicken with half of the seasonings. Flip, and season the other side. Saute the chicken on the pan, flipping every few minutes.
Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F.
Cut the chicken into bite-sized pieces, about one inch by one inch then set aside.
Divide everything evenly over four bowls/plates. About ¼ cup chicken, ½ cup rice, ¼ cup veggies, ⅛ cup sauce. Enjoy!