Teriyaki Chicken Stir-Fry with Pineapple and Veggie Fried Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, diced
• 2 cups broccoli florets
• 1 cup pineapple chunks, fresh or canned
• 2 tbsp sesame oil
• 2 tbsp sesame seeds
• 3 cups cooked brown rice
• 1 cup frozen peas
• 2 eggs, lightly beaten
• 2 tbsp low-sodium soy sauce, for fried rice
• 3 green onions, sliced

Instructions

1. 1

   In a large bowl, combine the diced chicken, soy sauce, honey, rice vinegar, garlic, and ginger. Toss to coat the chicken and let marinate for 15 minutes.

2. 2

   Heat 1 tbsp sesame oil in a large skillet or wok over high heat. Add the chicken and marinade and cook for 5-7 minutes, stirring frequently, until the chicken is cooked through.