Teriyaki Chicken And Veggies - cooking recipe

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

Preparation

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.