Servings: Serves 1
In a small pot bring 1 1/4 cup of water to a boil. Add the brown rice and let the pot sit covered on very low heat for 35 to 40 minutes. Heat a pan and add 1 tbsp of olive oil. Add chicken breast and onions to the pan. Cover the pan for 2 to 3 minutes, letting the steam cook the chicken and onions. In a separate small pot steam the rest of the vegetables—snow peas, broccoli, carrots, celery and water chestnuts—for 5 minutes. Flip the chicken when needed and add a 1/4 cup of water to the pan if the chicken is getting dry. Add the steamed vegetables to the chicken and onions and mix together low heat. Add teriyaki sauce and mix for 2 minutes. Turn the heat off and let the stir-fry cool down and marinate for 5 minutes. Serve on a plate.
Tip: For convenience, use frozen stir-fry vegetables.