Island Rice Bowls

• 1 bottle Mr. Yoshida's sauce (by the BBQ sauces)
• 3 chicken boobs
• 1 head broccoli, florets only, chopped
• 1 medium zucchini, diced
• 2 carrots, shredded
• 1/4 c celery, sliced
• 1/4 c red bell pepper, finely chopped
• 1 tsp ginger
• 1 clove garlic, minced
• 1-2 tsp red pepper flakes
• 4 c cooked white rice

Marinate chicken in a Ziploc bag with 1/3 bottle of sauce for 3 hours. Remove chicken and BBQ or bake (425 for 25 minutes). Cut chicken into small cubes. In a large skillet, stir fry broccoli, zucchini, carrots, pepper, and celery in a little of the sauce until tender. Pour remaining sauce into a saucepan. Add ginger, garlic, and red pepper flakes. Bring to a boil, then reduce heat and simmer. Serve by layering 1 c rice, 1/4 of the vegetables, 1/4 of chicken, and 1/4 of the sauce drizzled on top of the bowl.

***Next time I probably won't stir fry the vegetables in the sauce--it seemed a bit overwhelming to me. But this sure was tasty!