- 3-4 chicken breasts, boneless, skinless, cut into cubes
- 1 bunch of broccoli florets
- 2 carrots
- 2 handfuls of snap peas
- 2 handfuls of fresh green beans
- ¼ white onion, chopped
- 2 cups of rice, cooked
- ¼ molasses
- ½ cup chicken broth
- fresh ginger
- spices
- olive oil
In one skillet, fry the veggies (broccoli, carrots, snap peas, onion, and green beans) over fairly high heat until desired tenderness. In a small saucepan, cook molasses, chicken broth, and some shaved ginger until boiling, reduce and simmer to thicken slightly. In another skillet cook chicken in olive oil. Cook rice according to package directions. Combine veggies and chicken. Serve over top of rice and top with the sauce.