Teriyaki Chicken and Veggies

Name: Teriyaki Chicken and Veggies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 serving(s)
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

(1)

Recipe by Casie

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: 25mins

SERVES: 3

UNITS: US

INGREDIENTS

Nutrition

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

Start steaming brown rice ahead of time.
Spray large pan with cooking spray.
Heat to medium and brown chicken breasts.
Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
Drain pineapple chunks and add to pan.
Cook another 5 minutes stirring often.
Add broccoli, baby carrots, celery and snow peas.
Drizzle the rest of the teriyaki sauce on top of veggies.
Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
Serve chicken and veggies over brown rice.