Japanese BBQ Chicken Stir-fry

Stir-fry is a great way to serve lots and lots of delicious and highly nutritious vegetables to your family. Try the Japanese BBQ Chicken marinade for a low-fat, high flavor protein. This marinade is also great for grilled chicken. And because it only needs to marinate for ½ hour, it's a quick dinner option for busy evenings.

Japanese BBQ Chicken Stir-fry, 6 servings

3 c. uncooked brown rice or quinoa
3 boneless, skinless chicken breasts, cut into bite-size pieces
2 t. grated fresh ginger OR 1 t. ground ginger
1-2 cloves fresh garlic, minced OR ½ t. garlic powder
¾ c. soy sauce
Lots of stir-fry vegetables, sliced or julienned (can use broccoli, carrots, zucchini, mushrooms, summer squash, snap peas, peppers, onions), approx. 8-10 cups combined
1 T. olive oil

Cook rice in rice cooker or stove according to package directions. Combine chicken, ginger, garlic and soy sauce together and marinade in the refrigerator for ½ to 1 hour. While the chicken is sitting in the marinade, chop vegetables and stir-fry in olive oil. Cook chicken on the stove, no additional oil is needed. Layer rice, vegetables and chicken in individual bowls. Pour additional sauce from chicken over dish.