Chicken and Veggies in a Garlic Butter Sauce

This recipe turned out really good, and was so easy to make!

Ingrediants

1 c Goya mojo sauce
1 boneless, skinless chicken breast
1 c Brussels Sprouts
1 c asparagus
1 green pepper
1/2 large red onion
4-6 cloves of garlic
1 c unsalted butter
salt and pepper to taste

Rice
1 c jasmine rice
1/2 packet of chicken bullion
1/4 T butter
2 c water

1. Marinate your chicken breast in the Goya mojo sauce for about an hour before cooking.
2. Heat your skillet and add two tablespoons of olive oil, add chopped onion and minced garlic to the pan and saute for a few minutes while you chop the rest of your veggies.
3. You may want to quarter your brussels sprouts into bite size pieces, they cook quicker and are much more tender. Chop your onion and green peppers. Take one asparagus spear, hold it at both ends and bend until it snaps. That is where you will need to cut off the woody part of the stalk. Then quarter the asparagus spears. Add the vegs to the pan and continue to cook until soft.
4. While that's cooking, butterfly your chicken breast, pound it out to about an quarter inch thick, and then cut into cubes. Add to the pan and cook. Add the butter to the pan, salt and pepper, and about two tablespoons of cornstarch. Simmer for 10-15 minutes until thickened and cooked through.

For the rice, just add a cup of rinsed rice to two cups of water, add chicken bullion powder, and butter, cook until all water is absorbed.