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Dice the boneless and skinless chicken breast into bite-sized pieces
Season the diced chicken with 35ml salt reduced soy sauce, 2 minced garlic cloves, black pepper, onion powder, and garlic powder
Coat the seasoned chicken with potato starch (approximately 40g will stick to the chicken)
Fry the coated chicken until crispy and cooked through
Cook the eggs and egg whites together, then set aside
In a wok or large pan, stir-fry the frozen mixed vegetables until heated through
Add the day old cooked white rice to the vegetables and break up any clumps
Add the cooked chicken and eggs to the rice mixture
Prepare the honey garlic sauce by combining 5 minced garlic cloves, 60ml salt reduced soy sauce, 60ml water, 100g reduced sugar ketchup, and 25ml rice wine vinegar in a saucepan
Mix 1 tsp cornflour with 80ml water to create a slurry
Add the cornflour slurry to the sauce and heat until thickened
Stir in 80g honey to the sauce
Pour the honey garlic sauce over the fried rice and chicken mixture
Toss everything together and garnish with green spring onion/scallions
Divide into 7 servings for meal prep