Asian style chicken and veggies over rice

Asian marinade: 

1 cup oil

1 tbsp sesame oil

1 tbsp fresh ground ginger

1 1/2 tbsp soy sauce 

1/4 tsp ground cayenne red pepper 

1/2 tsp garlic powder 

1/2 tsp onion powder

1/2 tsp black pepper 

1/2 tsp salt 

Whisk all together. 

Chicken prep: 

1-1.5 lbs chicken breast, thinly sliced.

Cut chicken in thin slices and marinade at least 6-8 hours. Cook chicken in pan draining off some marinade first. Keep a few tablespoons for vegetables. I browned it in a large skillet. 

Veggies:

I used what I had, you can do the same if you want. 

I used: 

2 medium yellow squash

1 small box of frozen snow peas

A few mushrooms 

1/4 of an onion (yellow or sweet) 

1 heaping cup of kale 

1/2 bag baby spinach 

2 tbsp soy sauce

2 tbsp ponzu sauce

2 tsp garlic salt 

2 tsp black pepper 

1 tsp ground cayenne red pepper  

1 tsp fresh ground ginger 

1 tbsp unsalted butter

Take 2 tbsp of the marinade and 1 tbsp of unsalted butter and add to med heat pan. Start with denser vegetables, squash and frozen peas add others after a few minutes, greens last. Mix all together with seasoning and let greens welt. They all don't take but 8 min. to cook. Mix in chicken and serve over rice. 

The whole family loved it and it was easy on my tummy. 

Enjoy! 

~Mrs. Milly~