Cooking Instructions

• Steam the rice and keep warm until serving.
• In a large wok or sauté pan, heat oil over high heat.
• Sautee garlic and spring onion for 1 minute.
• Add in teriyaki sauce, whole dried chili and ginger.
• Cook on high heat for 4-5 minutes.
• Remove chili and ginger from the mixture, and discard both.
• Whisk in cornstarch slurry, reduce the heat to medium, and stir for 1-2 minutes until the sauce has thickened.
• Add in Grilled Tender Chicken, reduce heat to medium and stir for 2-3 minutes until the chicken is heated through and completely glazed.
• Remove from heat and stir in Shichimi Togarashi spice.
• Divide rice between 2 bowls (for 2 servings).
• Top rice with chicken and broccoli as desired, and garnish with extra spring onion and Shichimi Togarashi.
• Serve and enjoy!