Teriyaki Glazed Chicken with Stir-Fried Snow Peas and Brown Rice

Step 1: Cook the Brown Rice

Bring 3 cups of water to a boil in a medium saucepan. Add the brown rice, cover, reduce heat to low, and simmer for 25-30 minutes until rice is tender.

• 1.5 cups uncooked brown rice
• 3 cups water

Step 2: Prepare the Sauce

In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch until well combined.

• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch

Step 3: Stir-Fry the Vegetables

Heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add the snow peas, bell pepper, green onions, garlic, and ginger. Stir-fry for 3-5 minutes until vegetables are crisp-tender.

• 1 teaspoon sesame oil
• 12 ounces snow peas (trimmed and cut into 1-inch pieces)
• 1 red bell pepper (thinly sliced)
• 3 green onions (sliced, including green parts)
• 2 cloves garlic (minced)
• 1 inch piece fresh ginger (peeled and grated)

Step 4: Cook the Chicken

Heat 1 tablespoon of vegetable oil in the same skillet over medium-high heat. Add the chicken and stir-fry for 5-7 minutes until chicken is cooked through.

• 1 tablespoon vegetable oil
• 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)

Step 5: Finish the Dish

Add the prepared sauce to the skillet with the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until the sauce has thickened.

Serve the Teriyaki Glazed Chicken and Stir-Fried Snow Peas over the cooked brown rice.

• Prepared sauce from step 2
• Cooked brown rice from step 1