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Ingredients
  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 2 red bell pepper, cut lengthwise into strips
  • 12 ounces broccoli florets, about 2 to 3 cups
  • subheading: FOR THE TERIYAKI CHICKEN:
  • 1 tablespoon cornstarch
  • ⅓ cup reduced sodium soy sauce
  • ¼ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced Coupons
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