Chicken Teriyaki Stir-Fry with Veggie Fried Rice

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 4 green onions, sliced, divided
• 3 cups cooked brown rice
• 2 eggs, scrambled
• 1 cup peas, frozen, thawed

Instructions

1. 1

   In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

2. 2

   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the pan and set aside.