Super easy, fast and yummy!! I love to do this early in the week and make alot because it is awesome for leftovers!!
Enjoy,
Tamra
2 lbs Boneless, skinless Chicken Breast (or thighs), Chunked
1 bottle Teriyaki marinade ( I use Lawry's)
Marinate the Chicken in half the bottle of teriyaki sauce for at least 30 minutes and up to 24 hours.
Any veggies you have in the fridge!! I usually use the following:
Broccolli
Carrots
Onion
Clove of Garlic
Asparagus
Cauliflower
Bell Pepper
Mushrooms
Bean Sprouts
Baby corn
Cut up whatever veggies you have into equal sized chunks. About 6 cups total.... Sometimes more depending on how many people you are feeding!!
Cook the Chicken until no longer pink on the outside. Add the onions and garlic and saute until onions are transparent. Add the rest of the veggies and Teriyaki sauce and stir to coat. Cook for approx 20 minutes, stirring often. Veggies should be tender but still crispy! Serve over rice!! You can also add pineapple if you like it!!
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