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Place the small pot on medium heat then add in the sesame garlic oil and the long grain rice. Stir well to coat the rice with oil then add 2 tablespoons of water. Place the lid on the pot and steam the sesame rice for 4-6 minutes, or until hot.

Wash and dry the bell pepper then slice into 1-inch strips. Wash the broccoli florets then cut into 1-inch pieces.

Open the package of chicken strips and pat dry. Place the large sauté pan on medium high heat with 1 tablespoon of a cooking oil (such as canola, soy, or avocado oil). Heat for 3 minutes then carefully place the chicken in the pan. Stir fry 1-2 minutes to begin browning.

Now add the cut pepper, broccoli and carrots and cook for 3-4 minutes. Pour in the Mongolian sauce then simmer for 1-2 minutes more. Remove from the burner and turn off all heating elements.

Divide the rice between two dinner plates. Top with the Mongolian chicken and vegetables. Enjoy!!

Mongolian Chicken Rice Bowl