Teriyaki Chicken with Almonds


16oz chicken

8oz green beans

2 green onions

1/2 cup brown rice

1/2 oz brown sugar

1/2 oz rice vinegar

1 oz chopped almonds

2 tbsp sriracha

2 oz teriyaki glaze


Bring a small pot with rice and 1 cup of water to boil. Redid heat to low, cover and cook till tender.

Trim ends off green beans and cut into 1 inch pieces. Season both sides of chicken with salt and pepper. Cut chicken into small cubes. Trim any excess fat.

Place a medium non stick pan over medium-high heat. Add 3 tbsp of water (can use 2 tbsp of olive oil if you prefer) and chicken. Cook 3-4 minutes. Transfer chicken to a plate.

Put green beans in pan used to cook chicken. Season with salt and pepper. Cook 3-4 minutes. Transfer to a plate.

Add teriyaki glaze, vinegar, brown sugar, sriracha and 2 tbsp of water to pan. Bring to boil. Return chicken, green beans and any accumulated juices. Stir for 2-3 minutes.

Plate dish and garnish with almonds and green part of onions. Enjoy!

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