Rinse, pat dry and slice chicken breast into half-inch strips on a separate cutting board. Rinse all vegetables. Trim snow peas, slice pepper into strips, chop green onion and set aside. In a small bowl combine garlic powder, soy and teriyaki sauces. In a nonstick skillet, heat oil to medium high heat and sauté chicken: stir-fry for 1-2 minutes, add chopped vegetables and soy sauce mixture and stir-fry another 5-6 minutes, until vegetables are tender, but still crisp. Sprinkle with sesame seeds and serve over prepared rice. Brown Rice: Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water (for example if you're cooking 4 tablespoons of rice, use 8 tablespoons of water...about 1/2 cup water). Bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 15-20 minutes, or until water has been absorbed.
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