Teriyaki Chicken Skewers with Roasted Veggie Fried Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp sesame oil
• 2 cups basmati rice
• 2 medium carrots, diced
• 2 cups broccoli florets
• 1 medium bell pepper, diced
• 1 cup peas, frozen
• 2 eggs, beaten
• 2 tbsp soy sauce
• 2 tbsp sesame seeds

Instructions

1. 1

   In a large bowl, combine the chicken, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Cover and marinate in the refrigerator for at least 30 minutes, up to 24 hours.

2. 2

   Preheat oven to 400°F. Toss the carrots, broccoli, and bell pepper with 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender.