Teriyaki Chicken and Veggies |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I made this last night for the first time. There was a lot of food but my boyfriend and I loved it so much that there were absolutely no left-overs. If you're vegetarian just sub chicken for a cup of peanuts or nut of your choice. Ingredients:
2 boneless skinless chicken breasts, cut into bite size pieces |
1 cup soy vay island teriyaki sauce (all natural ingredients) |
1 (20 ounce) can pineapple chunks |
1 cup broccoli, cut |
1 cup baby carrots |
1 cup sliced mushrooms |
1/2 cup celery |
1/2 cup cut snow peas |
2 cups steamed brown rice |
Directions:
1. Start steaming brown rice ahead of time.
2. Spray large pan with cooking spray.
3. Heat to medium and brown chicken breasts.
4. Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
5. Drain pineapple chunks and add to pan.
6. Cook another 5 minutes stirring often.
7. Add broccoli, baby carrots, celery and snow peas.
8. Drizzle the rest of the teriyaki sauce on top of veggies.
9. Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
10. Serve chicken and veggies over brown rice.
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