In this recipe I baked the chicken 2 days in advance to use for 2 meals. That made my chicken stirfry super easy since the chicken was precooked and ready to go.
 | Precooked Chicken: Heat oven to 400F 6 or more boneless chicken thighs. Italian Seasoning Garlic Salt Onion Powder Paprika Drizzle both sides of chicken with Italian seasoning, garlic salt, onion powder and paprika. Drizzle with olive oil. Place on baking sheet, with or without parchment paper. (Paper makes clean up easy!) Bake for 40 minutes. |
| Stir-fry Ingredients: 4 cups Asian Mixed vegetables (i used the frozen mix from Sam's Club) 1 cup Brown Rice Boneless Chicken Thighs Teriyaki Sauce (i used the sauce that came with the again vegetable mix) |  |
| Directions: Servings for 2 Bake chicken as noted above. If you precooked the chicken in advance cut up the chicken and set aside. Add 4 cups of frozen vegetable mix to large pan on stove top. Place brown rice in microwave safe dish with 2 cups of water. Heat on med power for 5 minutes. Continue heating on high setting for 5 more minutes or until water has absorbed and rice is tender. While rice is cooking toss and heat vegetables for 10 minutes. Add chicken to vegetable mixture after 10 minutes. Add 1/4 cup of Sauce heat until chicken is heated through. Add rice, blend with all ingredients. Enjoy. Macronutrients: ❤️ 1 protein 💚 2 vegetable 💛 1 starch carb Teriyaki sauce is mainly a carb (sugars), we used a very sparing amount to this recipe. |  |