Ingredients:

• 1 Tbsp. (15 ml) peanut oil
• 1 lb. (455 g) boneless, skinless chicken breasts or thighs, cut up into bite-sized pieces
• 1 cup (120 g) carrots, julienned
• 1 cup (65 g) snow peas
• 1 cup (90 g) red peppers, thinly sliced
• 1 handful bean sprouts
• Teriyaki Sauce (see recipe below)
• 3 cups (450–600 g) cooked rice

Teriyaki Sauce:

• 1 Tbsp. (8 g) cornstarch
• 1 Tbsp. (15 ml) cold water
• 3 Tbsp. (18 g) stevia
• 1/2 cup (120 ml) soy sauce
• 1/4 cup (60 ml) rice vinegar
• 2 cloves garlic, minced
• Black pepper to taste
• 4 drops ginger essential oil

Instructions:

1. Heat the oil in the bottom of a large skillet over medium heat.
2. Add your chicken to the pan until fully cooked, about 15 minutes.
3. Remove chicken from the pan, and add more oil if needed.
4. Add the carrots, snow peas, peppers, and bean sprouts to the pan. Stir every few minutes until the color has brightened and the veggies have cooked slightly.
5. Remove the cooked vegetables to a separate bowl; cover to keep warm.
6. Make the Teriyaki Sauce in the same pan. Begin by whisking together the cornstarch and cold water in the pan until it is smooth and there are no lumps.
7. Whisk in the stevia, soy sauce, vinegar, garlic, and ground black pepper.
8. Bring to a boil over medium heat, then reduce and simmer until it thickens.
9. Add the chicken back in the pan with the teriyaki sauce.
10. Add ginger essential oil, and stir well to incorporate it.
11. Serve chicken and vegetables on a bed of rice.