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.