Instructions

• Prepare ingredients: mince the garlic; cut the chicken into bite-sized pieces; divide the sliced ginger into two equal portions (one portion for the rice, one for the stir-fry).
• Cook the rice: in a medium saucepan combine 1 3/4 cups chicken or vegetable stock, 1 cup long-grain brown rice, and half of the ginger slices. Bring to a boil over high heat, uncovered. Once boiling, cover tightly, reduce heat to the lowest setting, and simmer about 35 minutes, or until the liquid is absorbed.
• When the rice is done, remove and discard the ginger slices used for the rice, fluff the rice with a fork, cover, and keep warm.
• While the rice cooks, heat 1 tablespoon canola or coconut oil in a large skillet or wok over medium-high heat. Sprinkle 1/4 teaspoon kosher or sea salt over the chicken pieces, add the chicken to the hot pan, and cook 8–10 minutes, turning or stirring once, until browned and cooked through. Transfer the cooked chicken to a plate and set aside.
• Add the remaining 1/2 tablespoon canola or coconut oil to the same skillet and heat over medium-high. Add the broccoli florets, sliced carrots, corn kernels, green beans, and the remaining ginger slices. Cook, stirring frequently, for 5 minutes.
• Add 3 tablespoons water to the pan, cover, and cook 3–5 minutes more, until the vegetables are crisp-tender. Uncover.
• Add the minced garlic and 1 tablespoon toasted sesame oil to the vegetables and cook, stirring, for 30 seconds.
• Return the cooked chicken to the pan, add 1/4 cup teriyaki sauce and the cooked rice, and stir constantly for about 2 minutes until everything is heated through and well combined. Remove and discard any remaining ginger slices before serving.