1 cup brown rice
4 skinless boneless chicken breasts, cut into 1-inch strips
1/4 cup low-sugar teriyaki sauce
1 cup chicken broth, divided
1 tablespoon cornstarch
1 tablespoon canola oil
1 cup sliced leeks (white parts only) or green onions, cut into 2-inch pieces
2 cups snow peas, trimmed
2 cups sliced mushrooms

Directions
Cook rice according to package.

While rice is cooking, in a shallow glass dish, combine chicken and teriyaki sauce. Mix well. Cover dish with plastic wrap; refrigerate for 15 minutes.

In a small bowl, combine 2 tablespoons chicken broth and cornstarch. Mix well and set aside.

In a wok or skillet, heat oil over medium heat. Remove chicken from marinade and add to skillet. Discard marinade in dish. Add leeks to skillet and cook, stirring frequently, for 6 minutes. Stir in snow peas, mushrooms, and remaining chicken broth. Cook, covered, for 2 minutes.

Stir reserved cornstarch mixture into skillet. Cook, stirring constantly, until sauce thickens, about 2 minutes. Spoon rice onto serving plates, top with chicken mixture. Serve immediately.

Serves 4