Teriyaki Chicken Stir-Fry with Fried Rice

Ingredients

• 1 lb boneless, skinless chicken thighs, cubed
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 16 oz frozen stir-fry vegetable blend
• 1 tbsp sesame oil
• 2 cups brown rice, cooked
• 2 eggs, scrambled
• 3 green onions, sliced

Instructions

1. 1

   In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger. Add the cubed chicken and toss to coat. Cover and marinate for 30 minutes to 1 hour.

2. 2

   Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until no longer pink. Remove chicken from the pan.