Ingredients
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
3
tablespoons thick teriyaki sauce
2 1/2
teaspoons chili garlic sauce
1
tablespoon chopped garlic
2
cups matchstick carrots (from 10-oz package)
6
green onions, thinly sliced, whites and greens separated (about 1/2 cup)
2
packages (10 oz each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)
1/2
cup Cascadian Farm™ organic frozen peas, thawed
1/4
cup soy sauce
1
tablespoon vegetable oil
6
eggs
2
teaspoons toasted sesame seed
Sriracha sauce, if desired
Preparation
Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.
Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.
In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.
Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.
