Chicken and Vegetable Stir-Fry

Aldi Fit & Active, p. 16

2 cups long-grain rice

1-1/2 lbs. boneless, skinless chicken breasts

1 Tbsp. canola coil

1 cup broccoli florets

½ cup onion, chopped

1 cup fresh mushrooms, sliced

½ cup carrots, sliced

1 cup teriyaki marinade

½ cup orange juice

Chop chop!

Cook rice per package directions.

Using a wok or large saute pan, heat oil until it is very hot.

Cut chicken breasts into strips and cook.

Add broccoli, onion, mushrooms and carrots. Saute for 2-3 minutes over high heat.

Add marinade and orange juice and bring to a boil. 

Such a simple sauce, but it's so good!

Serve over cooked rice.

Stir-frys are always so nice to look at.

My Rating: 4/5 "It's the orange juice that really ties this dish together and makes it interesting. With just the marinade it'd be a pretty garden-variety weeknight stir-fry, but the citrus lifts it up. Good veggies, too!"