1 cup reduced sodium soy sauce |
1 cup chicken broth |
4 tablespoons balsamic vinegar |
4 tablespoons honey |
4 tablespoons extra virgin olive oil |
1/2 teaspoon liquid hot pepper sauce |
2 tablespoons finely snipped fresh sage |
1/2 teaspoon ground ginger |
4 garlic cloves, minced |
1/2 teaspoon fresh ground pepper |
3/4 teaspoon liquid smoke |
2 tablespoons toasted sesame seeds |
1 cup long grain brown rice |
2 3/4 cups chicken stock |
1 teaspoon sesame oil |
2 teaspoons sesame seeds |
3 tablespoons finely snipped fresh sage |
3 boneless skinless chicken breasts, cut into 1 inch chunks |
1 medium yellow squash, cut in half and then in 3/4 inch chunks |
1 medium zucchini, cut in half and then in 3/4 inch chunks |
1/2 vidalia onion, cut vertically and then into thirds |
8 -10 mushrooms, cut in half |
1/2 medium red bell pepper, cut in 1-inch chunks |