Chicken Teriyaki Stir Fry

Instructions

1. In an airtight container, combine chicken tenders, 1/4 cup teriyaki sauce, 1/2 cup olive oil, 1 Tbs minced garlic, and 1 tsp black pepper.
2. Turn container several times until chicken tenders are coated well.
3. Place in refrigerator until ready to grill.
4. In a medium frying pan over medium-high heat, bring water and 1 tsp of pepper to a boil.
5. Add brown rice and cover.
6. Reduce heat to low-medium heat and simmer for 25 to 30 minutes until almost tender and most of the water has evaporated.
7. Pour 1/2 cup teriyaki sauce over rice evenly and cook uncovered for additional 5 minutes until sauce has reduced and liquid has evaporate.
8. Meanwhile, in a separate large frying pan (or you can just wait to do this part until the rice is cooked), heat 2 Tbs olive oil over medium heat for 2 minutes.
9. Add onion and 1 Tbs minced garlic.
10. Cook for about 1 to 2 minutes and add carrots and bell pepper.
11. Saute for about 3 to 4 minutes until carrots slightly tender.
12. Add corn, peas, and edamame.
13. Cook only until heated through and remove from heat.
14. On a grill over medium heat, place chicken tenders and cook on each side a total of 2 to 3 minutes only until chicken no longer pink.
15. Remove and cut into 1 inch pieces.
16. Combine cooked rice, grilled chicken, and vegetable mixture.
17. Stir well and serve hot.
18. Enjoy!