Ingredients
- 1 package chicken breasts, cubed
- 2 cups broccoli florets, (from two broccoli crowns)
- 2 red bell peppers, large dice
- 1 onion, large dice
- 1 package sugar snap peas (produce section at the store)
- quick cooking rice
Sauce
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3 TBS sesame seeds
- 1/2 tsp garlic
- 1 tsp chili powde
- 1/4 tsp ground ginger
Instructions
- Combine all sauce ingredients, and whisk
- Put chicken cubes in a bowl and pour sauce over them
- Marinate chicken overnight (you can do for 30 mins, but its better overnight
- In a LARGE pan on stove, cook chicken (with marinade) in olive oil until no longer pink
- While chicken is cooking, cook your boil in bag rice
- Remove chicken to a plate, but leave sauce in pan
- In a large bowl, toss veggies with olive oil, salt, pepper, and garlic until lightly coated.
- Cook vegetables in the same pan on medium high until crisp-tender
- Assemble plates: rice, veggies, chicken
- Add more soy or teriyaki sauce to the dish if desired.
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