INGREDIENTS:

Chicken:

• Juice from 1 lime (about 2 tbsp)
• ½ cup (8 tbsp) soy saice)
• 6 tbsp olive oil
• 2 tbsp toasted sesame oil
• 1/3 cup brown sugar
• 2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1 lb boneless skinless chicken breasts

Stir fry veggies:

• 1 tbsp olive oil
• ½ tbsp toasted sesame oil
• ½ lb asparagus, snapped in half
• 1 red pepper, sliced
• 1 carrot, sliced
• 8 oz baby Portobello mushrooms, sliced
• 1 crown broccoli, diced
• 8 oz baby bok choy (baby shanghai), cut in half

To serve:

• 1 green onion, sliced
• Soy sauce
• Egg rice

INSTRUCTIONS:

1. Whisk together all marinade ingredients. Place the chicken in a zipper bag. Pour the marinade over the top, seal, and refrigerate for 2 hours or up to overnight.
2. To cook, place the chicken in a skillet over medium heat. Pour most of the marinade over the chicken. Cook until the chicken is cooked through and the marinade (cooking sauce) is thick and reduced, flipping the chicken half way through so both sides are coated with sauce.
3. Meanwhile, heat the remaining oil over medium-high heat. Add the veggies and stir fry until crisp-tender. Season with soy sauce and sprinkle with green onions.
4. Serve the veggies and chicken over rice.