Ingredients

• 2 c. Water
• 1 c. THRIVE Seasoned Chicken Slices - Freeze Dried
• 1/4 c. THRIVE Mushroom Pieces - Freeze Dried
• 2 tbsp. THRIVE Chopped Onions - Freeze Dried
• 1/2 c. THRIVE Zucchini - Freeze Dried
• 1/4 c. THRIVE Celery - Freeze Dried
• 1/4 c. THRIVE Broccoli - Freeze Dried
• 1/4 c. THRIVE Green Beans - Freeze Dried
• 1/4 c. THRIVE Green Onions - Freeze Dried
• 2 1/2 c. Water
• 1/4 tsp. Iodized Salt
• 2 1/2 c. THRIVE Instant White Rice
• 1/2 c. THRIVE Red Bell Peppers - Freeze Dried
• 1 tsp. garlic, minced
• 1/2 tbsp. sesame oil
• 1/4 c. sweet Thai chili sauce
• 1/4 c. soy sauce
• 1/2 c. orange juice
• 1 tbsp. rice wine vinegar
• 2 tbsp. ketchup
• 1/2 tbsp. orange zest
• 1/4 c. THRIVE Honey Crystals
• 1 tbsp. sesame seeds

Directions

1. Add the 2 cups water to the chicken and vegetables and allow to reconstitute.
2. Bring the 2 ½ cups water and salt to a boil and add rice. Simmer for 2 minutes, turn off heat, and cover.
3. In a wok, sweat garlic and sesame oil together until lightly golden. Add all remaining ingredients for sauce and bring to a simmer. Set sauce aside and reheat wok.
4. Drain and reserve liquid from vegetable mixture. Add vegetable mixture to hot wok and stir fry for a few minutes.
5. Add sauce and remaining liquid and allow to simmer until thick. Serve over rice and sprinkle sesame seeds on top.