Island Teriyaki Chicken and Vegetables
Casie from www.recipezaar.com
1 cup Soy Vay Island Teriyaki or Veri Veri Teriyaki (21 ounces)
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 (20 ounce) can pineapple chunks
1 cup broccoli, cut
1 cup baby carrots
1 cup sliced mushrooms
1/2 cup celery, sliced
1/2 cup cut snow peas
2 cups steamed brown rice
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 or Veri Veri 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 remaining 1/2 cup of teriyaki sauce on top of veggies.
Cook for another 5-10 minutes (depending on how crunchy you like your veggies).
Serve chicken and veggies over brown rice.
Please visit soyvay.com for more recipes and to purchase your Soy Vay products called for in this recipe.