Chicken Stir-Fry with Brown Rice and Vegetables

Instructions:

1. In a saucepan over high heat, bring stock or water with rice and half of the ginger root slices to a boil, uncovered.
2. Cover and lower heat to the lowest setting. Cook for about 35 minutes or until all liquid is absorbed. Fluff with a fork.
3. Meanwhile, in a separate skillet or wok, add 1 tablespoon canola / coconut oil and heat.
4. Add chicken and cook over medium-high heat for about 8 to 10 minutes, flipping halfway through. Remove chicken and set aside on a plate.
5. Add remaining canola / coconut oil and heat. Add veggies and remaining ginger slices. Cook for 5 minutes, stirring frequently.
6. Add 3 tablespoons water, cover, and cook for 3 to 5 minutes, until veggies are crisp-tender. Add garlic and sesame oil. Cook for 30 seconds, stirring.
7. Add chicken, teriyaki sauce, and rice back to pan. Cook for 2 minutes, stirring constantly, until hot all the way through. Remove ginger slices before serving.
8. Enjoy!

Nutrition Information:

Serving: 1.5cups | Calories: 352kcal | Carbohydrates: 41g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 713mg | Fiber: 4g | Sugar: 6g | SmartPoints (Freestyle): 9