Chicken And Snow Peas With Brown Rice And Honeydew Melon

• 3 ounce boneless chicken breast
• 1 teaspoon canola oil
• 1 1/2 cups fresh snow peas
• 1 red bell pepper
• 1 cup chopped bok choy
• 1 green onion
• 1/4 teaspoon garlic powder
• 2 teaspoon lite soy sauce
• 1/3 tablespoon teriyaki sauce
• 1/2 tablespoon sesame seeds
• 2 tablespoon quick cooking brown rice

1. Rinse, pat dry and slice chicken breast into half-inch strips on a separate cutting board. Rinse all vegetables. Trim snow peas, slice pepper into strips, chop green onion and set aside. In a small bowl combine garlic powder, soy and teriyaki sauces. In a nonstick skillet, heat oil to medium high heat and saute chicken: stir-fry for 1-2 minutes, add chopped vegetables and soy sauce mixture and stir-fry another 5-6 minutes, until vegetables are tender, but still crisp. Sprinkle with sesame seeds and serve over prepared rice. Brown Rice: Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water (for example if you're cooking 4 tablespoons of rice, use 8 tablespoons of water...about 1/2 cup water). Bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 15-20 minutes, or until water has been absorbed.

chicken breast, canola oil, fresh snow peas, red bell pepper, bok choy, green onion, garlic, soy sauce, teriyaki sauce, sesame seeds, brown rice

Taken from www.myrecipes.com/recipe/chicken-snow-peas-with-brown-rice-honeydew-melon (may not work)