8oz green beans
2 green onions
1/2 cup brown rice
1/2 oz brown sugar
1/2 oz rice vinegar
1 oz chopped almonds
2 tbsp sriracha
2 oz teriyaki glaze
Bring a small pot with rice and 1 cup of water to boil. Redid heat to low, cover and cook till tender.
Trim ends off green beans and cut into 1 inch pieces. Season both sides of chicken with salt and pepper. Cut chicken into small cubes. Trim any excess fat.
Place a medium non stick pan over medium-high heat. Add 3 tbsp of water (can use 2 tbsp of olive oil if you prefer) and chicken. Cook 3-4 minutes. Transfer chicken to a plate.
Put green beans in pan used to cook chicken. Season with salt and pepper. Cook 3-4 minutes. Transfer to a plate.
Add teriyaki glaze, vinegar, brown sugar, sriracha and 2 tbsp of water to pan. Bring to boil. Return chicken, green beans and any accumulated juices. Stir for 2-3 minutes.
Plate dish and garnish with almonds and green part of onions. Enjoy!