Recipe from Blue Apron
Chicken from 1 rotisserie chicken
1 cup jasmine rice
6 oz. green beans, cut into 1 inch pieces
2 green onions, sliced (separate green and white)
1 lb. cabbage, thinly sliced
1 zucchini, cut into 1/4" inch pieces
1- 1" piece of ginger, grated
1/2 cup teriyaki sauce
1/3 cup peanuts, roughly chopped
1/4 cup rice vinegar
1 tbsp. sesame oil
Toss chicken with 1/4 cup teriyaki sauce and 2 tbsp. vinegar and set aside. Scramble the eggs then set aside.
RICE: Heat sesame oil in small pot, add half the ginger and season with salt and pepper; cook 30 seconds. Add the rice and 2 cups water, heat to boiling then cover, reduce heat to low and cook 12-14 minutes, or until water has been absorbed and rice is tender. Remove from heat and fluff with fork. Stir in 2 tbsp. vinegar and season with salt and pepper to taste.
In a large saute pan, heat 1 tbsp. olive oil until hot, add cabbage and green beans; season with salt and pepper. Cook 5-7 minutes until slightly softened. Add zucchini, white bottoms of green onions and remaining ginger. Cook 3-5 minutes or until softened.
Add the chicken, rice and remaining teriyaki sauce to pan. Cook 5-6 minutes or until thoroughly combined and heated through. Garnish with peanuts.