Book Confessions of an Ex-Ballerina

– 1 pound ground chicken
– 2 tablespoons soy sauce
– 2 tablespoons teriyaki sauce
– 1 tablespoon sesame oil
– 1 teaspoon minced garlic
– 1 teaspoon minced ginger
– 1 cup broccoli florets
– 1 bell pepper, sliced
– 1 cup carrots, julienned
– 2 green onions, sliced
– Cooked rice or quinoa, for serving
– Sesame seeds, for garnish (optional)

1. Prepare Ingredients: Gather and chop all your vegetables, measuring out sauces and seasonings.
2. Cook Chicken: In a large skillet, heat the sesame oil over medium-high heat. Add the ground chicken and cook until browned, about 5-7 minutes.
3. Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
4. Incorporate Vegetables: Add the broccoli, bell pepper, and carrots to the skillet. Stir well and cook for 3-5 minutes, or until vegetables are tender-crisp.
5. Add Sauces: Pour in the soy sauce and teriyaki sauce, mixing well to coat the chicken and vegetables evenly. Cook for another 2-3 minutes until everything is heated through.
6. Serve: Spoon the chicken and vegetable mixture over bowls of cooked rice or quinoa.
7. Garnish: Top with sliced green onions and sprinkle with sesame seeds, if desired.