Chicken and Veggie Teriyaki Stir Fry

Ingredients
1 cup brown rice
1 tablespoon canola oil
2 tablespoons dark sesame oil
3 cloves garlic, finely chopped
1 tablespoon minced ginger
1 1/4 pounds boneless, skinless chicken breasts
4 cups broccoli florets
2 cups sliced white button, cremini or shiitake mushrooms
2 1/2 cups peeled and julienned carrots
2 1/2 cups chopped green beans
3/4 cups chicken broth
1/4 cup low-sodium teriyaki sauce

Directions
Cook rice as directed on package. Heat canola oil and 1 tbsp of the sesame oil in a sauté pan over medium heat. Stir in garlic. Brown chicken until juices run clear, about 4 minutes per side. Remove from pan, slice into strips and set aside. Heat remaining 1 tbsp of sesame oil in a large sauté pan or wok over high heat. Stir-fry vegetables in broth and teriyaki sauce, 4 to 6 minutes. Add chicken; cook 2 to 3 minutes more. Serve each with 1/2 cup cooked rice.

Serves 4, 506 calories per serving, 14.2 g fat (2.1 g saturated), 8.6 g fiber, 53.1 g carbs, 43.6 g protein