Teriyaki Chicken and Veggies

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.

• Ready In: 25 mins
• Serves: 3

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.