Honey Sesame Chicken Fried Rice

1. 1

   Crispy Honey Sesame Chicken: Add the diced chicken to a bowl with 35 ml salt‑reduced soy sauce, 2 minced garlic cloves, 0.5 tsp black pepper and 1 tsp onion powder. Mix well then transfer to a zip‑lock bag or container with the 100 g potato starch and shake until fully coated.

2. 2

   Crispy Honey Sesame Chicken: Spread the coated chicken onto a lined baking tray, spray lightly with cooking oil and air‑fry at 400°F (400°F) for 14–18 minutes, flipping and spraying halfway through, until golden and crispy.

Fried Rice

3. 3

   Meanwhile, cook the frozen mixed vegetables in a pan over medium heat. Add the 4 eggs and 200 g egg whites and scramble until cooked through.

4. 4

   Stir in the white part of the spring onion, the 980 g day‑old cooked white rice and 40 ml salt‑reduced soy sauce. Add the diced green onion and mix well.

Honey Sesame Sauce

5. 5

   Cook the 5 minced garlic cloves briefly in a pan over medium heat. Add 60 ml salt‑reduced soy sauce, 60 ml water, 100 g reduced‑sugar ketchup and 25 ml rice wine vinegar.

6. 6

   In a small bowl mix 1 tsp potato starch with 80 ml cold water until smooth, then stir the slurry into the sauce and cook until thickened.

7. 7

   Remove from heat, add 80 g honey and 20 ml sesame oil and mix well. Coat the crispy chicken in the honey‑sesame sauce.

Meal Prep

8. 8

   Divide the honey‑sesame chicken and fried rice evenly into 7 servings.