What’s the quickest and easiest way to get a picky eater to finish off a serving of veggies?  Toss them with some chicken and teriyaki sauce and serve up on a bed of rice of course!  Fast, affordable, healthy, and delicious!  You won’t have to resort to dessert bribery, not that I’ve ever ever considered anything like that, no really, not ever, to get your kids to clean their plates with this dish.

1 lb chicken tenders cut into bite sized pieces

2 cups broccoli florets

1 cup sliced carrots

1 bell pepper chopped

1 T canola oil

1 garlic clove, minced

1 inch piece of fresh ginger, grated on a microplane or minced

a couple of dashes chili oil

a couple of dashes sesame oil

1/2 T fish sauce (optional and available on your asian foods aisle)

2 T soy sauce

1/2 cup bottled teriyaki sauce

2 cups brown rice cooked according to package instructions (you could use white if you haven’t watched the Today show too many times and are now scared of anything with the word white in the title a la white bread, white rice, etc.)

Heat oil in a wok or large skillet over high heat.  When the oil is hot add garlic and ginger and stir well to flavor the oil.  Have your chicken on hand and ready to go so that as soon as the garlic begins to brown toss in your chicken.  Toss well and allow chicken to brown stirring often (hence the stir-fry).  When you chicken is browned well toss in all of your veggies.  Stir and allow to cook for about 3-4 minutes, until they just begin to soften a bit.  

Season with chili oil, sesame oil, and fish sauce.  Cook for a minutes.  Add soy sauce and cook for another minute.  Pour in your teriyaki sauce and turn the heat down to medium-low.  Allow to simmer for a few minutes while you spoon your rice into a mound on the center of each plate.  Top with stir fry mixture and plenty of sauce.  It’s good and good for you!  How can you beat that combination?  Ok, who wants dessert?