Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine cabbage, carrots, 1 tsp. olive oil, and half the vinegar (reserve remaining for sauce). Season with salt and pepper to taste, if desired. Set aside.

Pat chicken dry and season all over with a pinch of pepper.

Trim discolored ends off broccoli, if necessary.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover and stir occasionally until tender, 2-3 minutes.

Remove from burner.

While broccoli cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and white portions of green onions to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Stir in teriyaki glaze and remaining vinegar until coated and combined. Bring to a simmer.

Once simmering, remove from burner.

While chicken cooks, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Stir cooked broccoli into chicken mixture, if desired. Alternatively, season with salt and pepper, to taste, and serve on the side, if desired.

Plate dish as pictured on front of card, topping rice with chicken and broccoli mixture and slaw. Garnish dish with mangoes, green portions of green onions, and sesame seeds. Bon appétit!