This is so fast and easy and seems way more impressive than it is! The first step is using chicken thighs; they are the most delicious part of the chicken and give a lot of lee way in cooking. I usually use bone-in and skin-on so I can make stock with it, but today was about simplicity so I used boneless and skinless. From start to finish this took about an hour, but actual cooking time was only 15 minutes!
4 boneless skinless chicken thighs
1/2 cup soy sauce
1/4 cup sriracha
1/4 cup dark beer (could substitute chicken stock or more soy sauce)
1 cup rice
2 cups water
2T olive oil
1t ginger powder
2T soy sauce
16 oz frozen California blend vegetables
1T olive oil
1/2T Janes Krazy Salt
Put the chicken and marinade ingredients into a plastic bag or container. When ready to cook, heat a skillet over medium high heat and put chicken in for about 5 minutes on each side. Ideally, you will use a meat thermometer (available in most stores for under $20) to know when it is done (165*). If you don't have one just check the thickest part until no pink is left.
Cook rice according to your preferred cooking method.
Microwave vegetables for 5 minutes and add oil and seasoning to taste.