Chicken and Veggie Stir Fry?

My typical go-to meal is usually chicken thighs and some type of vegetable with it. This week I had chicken thigh with diced carrots and peas.  I started off by trimming the excess fat from the chicken thigh. I usually cook with chicken thighs because it has more flavor and gets less dry than the chicken breast. Then I marinate the chicken with soy sauce, hoisin sauce, paprika, red peppers, salt, pepper, garlic, and onion powder. I let the chicken marinate for around 1 hour. I then coated a wok(or pan) with toasted sesame, let it heat up until smoking. Start cooking the chicken in the wok. Cook until its almost done then place the frozen vegetable in with it. Cook until the vegetable is not frozen and the chicken is cooked through. Serve over rice or just eat it plain. 

I think I would choose the healthy eating plate because, in my opinion, it looks like the most reasonable one. This and the Food as medicine plate both had the most appropriate ratios of the main types of food need for a balanced diet. What I like the most about this plate is that it helps people that do not know much about nutrition and aids them on what they should eat and what they should limit themselves with to have a healthier diet.

My meal fits most of the recommendations except for having more protein than the vegetable. I also did not have any fruits in my meal. Even though there is no rice in the image I had rice with my meal, which filled out the grain requirement. The oil used was sesame oil. The thing that I would change in this meal would mostly be adding slightly more variety of vegetables and more vegetables in the dish.  Also, I could have added some type of fruit as a dessert.