Andolicious

Ingredients:

1 8 oz boneless skinless chicken breast

Marinade:

3 Tbsp olive oil

1 Tbsp soy sauce (reduced sodium)

1 tsp garlic powder

1 tsp fresh ground black pepper

Veg:

1/4 yellow onion, coarsely chopped

1/4 green bell pepper, chooped

1/4 crown broccoli, stems removed

1 carrot, chopped into 1/4 in. pieces

Sauce:

1 Tbsp canola oil

1 Tbsp soy sauce

1 Tbsp Sriracha sauce

1 Tbsp Sweet chili sauce

Cut the chicken into bite-sized pieces and marinade in refrigerator for 1/2 an hour before cooking. Meanwhile, cook 1 cup of rice with two cups of water, using the steamer insert to pre-cook the vegetables before stir frying. Heat about 1 Tbsp of oil in a large skillet on high heat until oil is beginning to smoke. Insert the chicken and leftover marinade and cook on high heat, stirring frequently until all sides are seared golden brown. Continue to cook on medium high heat for about 8 minutes, or until the chicken is cooked through. Add sauce mixture to pan and bring to boil. Add vegetables. Toss. Serve over white rice.