Teriyaki Chicken and Vegetable Stir Fry

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Ground chicken

  Raw

  5 oz or 142g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Broccoli

  Raw

  1 cup chopped or 91g

• Matchstick Carrots

  H-E-B

  ½ cup or 57g

• Teriyaki Marinade, Sugar Free

  G Hughes

  2 tbsp or 30g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Brown rice

  Long-grain, cooked

  ½ cup or 98g

Directions

1. Cook rice according to package directions. (Next day rice works best!)
2. Cook ground chicken 6-7 minutes in olive oil or until cooked. Remove from pan and set aside.
3. In the same pan cook the broccoli for a minute or two. Add 1/2 cup water and continue to saute; when the water cooks out (about 1 minute). Cook, stirring constantly, for 1 minute.
4. Add the diced bell pepper, carrots, green onion, and a pinch of salt. Sauté until the vegetables are just tender, about 3 to 5 minutes.
5. Turn off the heat. Add the ground chicken and teriyaki sauce and stir together until everything is coated with sauce. Garnish with sesame seeds if desired and serve with rice.

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