Chicken Stir-Fry with Brown Rice and Vegetables

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Ingredients:

  • 1 3/4 cups chicken stock or vegetable stock, low-sodium
  • 1 cup long-grain brown rice
  • 3 inch ginger root cut into slices, divided
  • 1 1/2 tablespoons canola oil or coconut oil
  • 1 pound boneless and skinless chicken breasts or thighs
  • 1 cup broccoli florets small
  • 1 cup carrots peeled and sliced
  • 1 cup corn kernels frozen or fresh cut from cob
  • 1 1/2 cup green beans
  • 1 garlic clove minced
  • 1 tablespoon toasted sesame oil
  • 1/4 cup teriyaki sauce clean eating, homemade or store bought
  • 1/4 teaspoon kosher or sea salt

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