Teriyaki Chicken with Stir-Fry Vegetables and Sticky Rice
1 box Green Giant Oriental Stir Fry Vegetables (DISCARD the sauce in the box or save it for another day -- this recipe doesn't use it)
1/2 cup diced onions
1 1/2 cup sliced mushrooms
2 boneless skinless chicken breasts, cubed or cut into strips
Soy sauce (to taste)
1/4 cup Teriyaki sauce
Water
Garlic salt
Ginger powder
1 cup PC Japanese sticky rice
1 2/3 cup water
1/4 tsp salt
Combine Teriyaki sauce and chicken in a bowl. Mix well so chicken is well covered. Set aside.
In a pot, combine the rice, 1 2/3 cup water and salt. Cover and bring to a boil. Reduce heat and simmer for about 17 minutes. Remember after the 17 minutes to set aside with the lid on at least 3 minutes.
While rice simmers, pour a bit of water into your heated wok. Add chicken and Teriyaki sauce. Stir-fry until chicken is cooked through. Pour into a clean bowl (DO NOT REUSE THE BOWL THAT HAD THE RAW CHICKEN) and cover with foil to keep warm.
In the same wok, add more water and garlic salt and ginger powder to taste. Add all veggies and stir fry until veggies are no longer frozen and are cooked through (don't over cook or they go limp). Add soy sauce to taste (I usually add no more than 1 Tbsp).
Serve 2 cups vegetables on a plate and pour 4 oz of the chicken over top with the rice on the side (about 3/4 cup).
Notes for WeightWatchers folks...
POINTS: 9 pts
Note: You can cut back on a point if you only serve 3 oz of chicken, bringing the dish down to 8 points with these changes.