1. In a large skillet or wok over medium-high heat, add about 2 tablespoons oil. Add zucchini, bell pepper and broccoli, season with salt and pepper, and saute for about 5 minutes. Add garlic.
2. Add snap peas and water and cover with a lid or foil to trap the steam. Cook for another 5 minutes, stirring occasionally. Remove lid and move veggies to the edge of the pan, creating a well in the center.
3. Add 1 tablespoon oil in the center. Add lime zest and ginger to the oil and heat for a few seconds to infuse. Add chicken strips to the oil and stir, still keeping veggies separate. Squeeze 1/2 the lime onto the chicken, then heat for about 1 minute.
4. Stir everything together and heat for an additional 2-3 minutes. Remove chicken and veggie mixture from skillet and keep warm. Add the remaining 3 tablespoons oil to the skillet and turn the heat to high.
5. Add rice, stirring to coat in oil. Add salt and pepper, and the red pepper flakes, if using. Cook until heated through, then add veggie mixture back in and toss all together. Sprinkle with Bragg's and remaining lime juice and serve!
For the yummiest rice, add 1 Not-Chick'n bullion cube, 1/2 teaspoon salt, and 1 tablespoon oil to 2 cups water in medium saucepan and bring to a boil. Add 1 cup long grain white rice, cover and simmer 17-20 minutes. For brown rice, follow package directions for time. Remove from heat and let sit 5 minutes before removing lid and fluffing. The aroma and flavor are a thousand times better than just rice and water! Enjoy!
Source of recipe: Something I pulled together when I was craving takeout!