Teriyaki bowl (from Dottie's kitchen)

4-6 chicken breasts (cut into 1 inch cubes) 1 cup sliced carrots 1 sliced onion 2-3 cups broccoli 1/2 cup soy sauce (Bragg's liquid aminos) 2 cups water 2 tbsp white rice vinegar (unsweetened) 1/3 cup honey (or agave) 3 tsp minced garlic 3 tsp minced ginger 1 tsp toasted sesame oil corn starch (for slight thickening) (steamed rice equivalent to 3 cups dry brown rice and ? water)

Cook the chicken. In a separate pot steam the carrots, onion, and broccoli while the chicken cooks. Combine soy sauce, water, rice vinegar, honey, garlic, ginger, sesame oil, and corn starch. Combine the chicken, rice, and vegetables into sauce pan. Add the liquid mixture and heat until slightly thickened. Enjoy! If you are doing this in a pressure cooker, you can combine cooking the rice and the chicken at the same time. Put 3 cups brown rice, 4 cups water, and chicken into pressure cooker. Bring pressure up to 2nd red ring and pressure for 17 minutes. Drop pressure under cold water. Follow the rest of the recipe from here.