Honey Sesame Chicken Fried Rice

Ingredients (raw weights)

• 1050 g chicken breast, boneless skinless, raw
• 38 g soy sauce, reduced sodium, as sold
• 8 g garlic, raw
• 1.1 g black pepper, dry
• 2.4 g onion powder, dry
• 100 g potato starch, dry
• 500 g chicken stock powder / bouillon, dry
• 132 g egg whites, raw (liquid)
• 980 g white rice, cooked
• 44 g soy sauce, reduced sodium, as sold
• 20 g green onion/scallion, raw
• 20 g garlic, raw
• 66 g soy sauce, reduced sodium, as sold
• 60 g water, as sold
• 100 g ketchup, no sugar added, as sold
• 25 g vinegar, as sold
• 18 g sesame oil, as sold
• 4.9 g potato starch, dry
• 80 g honey, as sold

Steps

1. Add the diced chicken to a bowl with salt reduced soy sauce, minced garlic, black pepper & onion powder. Mix well then transfer to a ziplock bag or container with the potato starch and shake until fully coated.
2. Spread the chicken onto a lined baking tray, spray with light cooking oil and air fry at 200°C/400°F for 14 - 18 minutes (flipping and spraying halfway) until golden and crispy.
3. Meanwhile cook the frozen vegetables in a pan over medium heat. Add the eggs and egg whites then scramble until cooked through. Stir in the white part of the spring onion, cooked day old white rice and salt reduced soy sauce. Add the green spring onion and mix well.
4. For the honey sesame sauce cook the minced garlic briefly in a pan over medium heat. Add the salt reduced soy sauce, water, ketchup and rice wine vinegar. In a small bowl mix the potato starch with 80ml cold water until smooth to make a slurry then stir it into the sauce. Cook until thickened.
5. Remove from the heat, add the honey, sesame oil and mix well. Coat the crispy chicken in the honey sesame sauce.
6. Divide the honey sesame chicken and fried rice evenly into 7 servings for meal prep.