A fresh meal great for all seasons! Use up extra veggies you have in your fridge or mix in your favorite ones! Switch up the protein or make it vegetarian by adding tofu or eggs.

Serving Size: 2 cups

Yield: 4 servings

Ingredients:

Teriyaki Sauce:

• 1/3 cup low-sodium soy sauce
• 2 tablespoons water
• 2 oranges, juiced
• 2 tablespoons ginger, peeled and minced
• 1/2 cup scallions, chopped
• 2 teaspoons garlic, minced

Stir Fry:

• 1 pound chicken
• 2 tablespoons olive oil
• 4 cups frozen vegetables
• 2 cups cooked brown rice

Directions:

1. Mix all Teriyaki Sauce ingredients together in a small container. Cut chicken into small cubes and marinate in teriyaki sauce for at least 20 minutes, up to four hours in the refrigerator.
2. Place olive oil into a pan over medium heat. Add chicken and Teriyaki sauce, sauté for 20 to 25 minutes or until cooked through, turning occasionally for even cooking.
3. Cook brown rice according to package directions while chicken is cooking.
4.  Add the frozen vegetables to the pan of chicken once cooked through.
5. Reduce heat to low, cover with a lid, and let simmer for about 15-20 minutes until vegetables are tender. Serve with rice.