1poundboneless and skinless chicken breastsor thighs
1cupbroccoli floretssmall
1cupcarrotspeeled and sliced
1cupcorn kernelsfrozen or fresh cut from cob
1 1/2cupgreen beans
1garlic cloveminced
1tablespoontoasted sesame oil
1/4cupteriyaki sauceclean eating, homemade or store bought
1/4teaspoonkosher or sea salt
Instructions
In a saucepan over high heat, bring stock or water with rice and half of the ginger root slices to a boil, uncovered. Cover and lower heat to the lowest setting. Cook for about 35 minutes or until all liquid is absorbed. Fluff with a fork.
Meanwhile, in a separate skillet or wok, add 1 tablespoon canola/coconut oil and heat. Add chicken and cook over medium-high heat for about 8 to 10 minutes, flipping halfway through. Remove chicken and set aside on a plate.
Add remaining canola/coconut oil and heat. Add veggies and remaining ginger slices. Cook for 5 minutes, stirring frequently. Add 3 tablespoons water, cover, and cook for 3 to 5 minutes, until veggies are crisp-tender. Add garlic and sesame oil. Cook for 30 seconds, stirring.
Add chicken, teriyaki sauce, and rice back to pan. Cook for 2 minutes, stirring constantly, until hot all the way through. Remove ginger slices before serving. Enjoy!