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Step 1
Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
Step 2
In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender—do not overcook. Set aside, and repeat steps with remaining vegetables.
Step 3
Serve chicken and vegetables over rice, with sauce on the side for dipping.
Step 4
For the sauce:
Step 5
Mix all ingredients together and whisk until well combined.
Step 6
Refrigerate overnight or at least for 8 hours prior to serving.