Teriyaki Chicken and Veggies

Casie's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 3

• 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 carrot
• 1 cup sliced mushrooms
• ½ cup celery
• ½ 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.

Reviews

[HokiesLady]

This is a very tasty dinner recipe! I doubled this to serve to our family of four. The only thing we really did not enjoy was the taste of the celery with the teriyaki sauce - something just seemed off so next time I will not add celery. I did need a bit more moisture in the pan too but that may have been because I doubled the recipe so I used some of the strained pineapple juice into the skillet. A nice dinner to serve to my family. Tagged in the Bargain Basement tag game.