Island Teriyaki Chicken & Vegetables

Island Teriyaki Chicken & Vegetables

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  • 1 cup brown rice
  • 1 cup broccoli florets
  • 1 package mushrooms (8 oz.)
  • 1/2 cup chopped celery
  • 1/2 cup snow peas
  • 1 can pineapple chunks (20 oz.)
  • 2 boneless chicken breasts
  • 1 cup Soy Vay® Island Teriyaki Marinade & Sauce


  • 1.
    Prepare rice according to package instructions.
  • 2.
    Chop the broccoli, mushrooms, celery and snow peas.
  • 3.
    Drain the pineapple chunks. Set aside.
  • 4.
    Heat the oil in a large nonstick frying pan or wok over medium-high heat.


  • 1.
    Cook the chicken in the pan until the juices run clear and the meat has reached an internal temperature of at least 165°F.
  • 2.
    Remove the meat from the pan.
  • 3.
    Once it’s cool enough to handle, dice the chicken and set aside.
  • 4.
    Add the broccoli, mushrooms, celery, snow peas and pineapple chunks to the pan along with the Island Teriyaki sauce.
  • 5.
    Stirring often, cook the veggies until tender.
  • 6.
    Add the diced chicken back to the pan and stir until everything is evenly coated and heated through.
  • 7.
    Plate the veggies over hot rice.
  • 8.
    Serve immediately.



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