INGREDIENTS
2
boneless skinless chicken breasts, thinly sliced
2 tbsp
dark brown sugar
1 tbsp
low sodium soy sauce
1 tbsp
canola oil
2 tbsp
sriracha sauce
2 cloves
garlic, minced
1/4 cup
low sodium soy sauce
1 tbsp
dark brown sugar
1 tbsp
rice wine vinegar
1/2
large white onion, thinly sliced
1/2 cup
chopped red bell pepper
1/2 cup
chopped green bell pepper
1 cup
halved brussels sprouts
1 cup
mini carrots
1 1/2 cups
broccoli florets
1 cup
sugar snap peas
1 cup
shelled edamame
1 1/2 cups
cooked brown rice