Ingredients

Teriyaki Sauce

• 1/2 cup low-sodium soy sauce

• 1/3 cup water

• 3 tablespoons brown sugar

• 2 tablespoons granulated sugar

• 2 tablespoons rice vinegar

• 1/2 tsp ground garlic

• 1/2 teaspoon ground ginger

• 1 tablespoon cornstarch

• 2 tablespoons warm water

Chicken - 2 cans chicken - mashed with fork or shredded

1 can diced peas and carrots

1 tbsp sesame seeds

1 cup rice

Instructions

1. Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

2. Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat.

3. In a large skillet over medium-high heat add shredded chicken, onion powder and garlic.

4. Add canned carrots and peas and stir well. Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes. You may have to turn the heat to low if it's boiling or getting too hot.

5. Serve over cooked rice and garnish with sesame seeds.