Teriyaki Chicken With Cauliflower Fried Rice

In a large zip lock bag, place 6 chicken thighs and 1 cup of Yoshida's Gourmet Baking Sauce.

Place in Refrigerator and marinate for a minimum of1 hour, up to 8 hours.

In a large skillet, place 1 Tablespoon cooking oil. Heat over medium heat. Place Chicken Thighs in pan and cook until both sides are golden and juices run clear. Cover pan and set aside.

In a separate, large skillet, pour 1 1/2 Tablespoons sesame oil, over medium-high heat. Add Onions, garlic, mushrooms, diced ham, frozen peas and carrots. Stir constantly over medium high heat until tender. About 7 minutes.

Push veggies aside in the skillet, add 12 oz. bag thawed Cauliflower Rice. Cook until warm. Mix with cooked veggies.

Add in Soy Sauce and Yoshida's Gourment Sauce. Stir until well combined. Push mixture aside in the skillet.

Add two beaten eggs and scramble quickly. Once eggs are cooked combine with "Fried Cauliflower mixture". Cook for 1 more minute until everything is heated through. Set aside.

Remove Chicken from skillet and slice into 1/2 inch thick slices. Leave juices and "bits" in the pan.

Place Chicken Pan back on stove top over medium heat. Add 1 sliced zucchini squash. Stir around in remaining juices and bits until tender crisp.

On a plate place one large scoop of Fried Cauliflower Rice. Add 1 1/2 sliced chicken thigh strips on top of "rice" and place lightly cooked squash along side the chicken.

Serve immediately.