Servings: 4

2 Tablespoons Safflower Oil 2 Tablespoons Safflower Oil
4 Boneless Skinless Chicken Breasts - Cut into bite-sized pieces 4 Boneless Skinless Chicken Breasts - Cut into bite-sized pieces
1/4 Cup Brown Sugar - Packed ¼ Cup Brown Sugar - Packed
1/2 Cup Less-Sodium Soy Sauce ½ Cup Less-Sodium Soy Sauce
1/4 Cup Less-Sodium Teriyaki Sauce or Marinade ¼ Cup Less-Sodium Teriyaki Sauce or Marinade
1/4 Cup Sriracha Chili Sauce ¼ Cup Sriracha Chili Sauce
1 Tablespoon Ground Ginger (Or 2 Tablespoons fresh, peeled and grated) 1 Tablespoon Ground Ginger (Or 2 Tablespoons fresh, peeled and grated)
1 Package Confetti Style Steam-In-Bag Vegetables (They just look shredded) 1 Package Confetti Style Steam-In-Bag Vegetables (They just look shredded)
1 Package Steam-In-Bag Vegetable Mix - your choice 1 Package Steam-In-Bag Vegetable Mix - your choice

Combine soy, teriyaki, sriracha, and ginger and set aside.
In a large pan, heat the oil over medium high heat until shimmering, add chicken and cook until edges start to brown.
Add brown sugar and soy sauce mixture and stir until the chicken is coated. Meanwhile, prep your veggies.
Simmer, stirring occasionally, until the sauce begins to thicken. About 10 minutes. Then stir constantly until the sauce becomes a thick, sticky, almost crusty coat over the chicken.
Serve immediately over a pile of vegetables and enjoy!

Top with green onion for an extra dose of fresh flavor.  Top with green onion for an extra dose of fresh flavor.