Chicken teriyaki Rice bowls

On my list to make for lunch this week! - im going to just use left over Turkey (dont judge!)

3 tbsp low sodium soy sauce 

1 tbsp honey  

1 tbsp brown sugar 

2 tsp corn starch (Plus extra corn starch to coat chicken) 

2 chicken breast halves, cut into bite size pieces and lightly coated with corn starch 

2 cups assorted vegetables (We used carrots, broccoli and onions, 2/3 cup each) 

1 tbsp freshly minced ginger 

2 garlic cloves minced 

3 cups cooked brown rice 

Peanut or canola oil 

1. In a small bowl combine soy sauce, honey, brown sugar, and corn starch.  Whisk 

together and set aside. 

2. Heat a large wok on the stove and just enough peanut oil to lightly coat the wok. 

(about 2 tsp. – 1 tbsp) 

3. Sauté chicken in the wok until completely cooked.  Remove and place on a paper 

towel to absorb any excess grease. 

4. Transfer the freshly minced ginger, garlic, and vegetables to the wok and sauté 

for about 1 minute. 

5. Transfer chicken back to the wok and sauté until hot.  Add the soy sauce mixture 

and cook to thicken. 

6. Serve over brown rice and Enjoy!!!! Serves 5