First get started making the brown rice and steam the frozen veggies so everything will be ready at the same time.
While the sides are cooking away on the stove, start making the tasty sauce. Add the jelly, soy sauce, vinegar, onion and garlic powder in a bowl. Whisk all the ingredients together until the jelly is no longer clumpy and forms a thick sauce. This will smell AMAZING!
Begin cooking the chicken! Place the shredded chicken in the pan and add a bit of water (couple tablespoons), then cover with a lid and cook on medium heat until the chicken is hot and tender. This shouldn’t take longer than 5 minutes.
Then add the sauce to chicken, stirring until all the chicken is coated. Let the chicken cook in the sauce on medium heat for about five more minutes so it will thicken and be more like a glaze. (You can also combine the veggies with the chicken and sauce, if you please.)
Finally, plating! Find a fun container or plate (I used my fabulous recycled palm leaf disposable plates) to give this dish a take out feel. Wasn’t that EASY!?!? This took less time than take out AND was healthier… just in time for swimsuit season!
