2-3grilled chicken breastscooked and cut into one inch pieces
1medium zucchinicut into bite size pieces
1oniondiced
1green bell pepperdiced
1red bell pepperdiced
8oz.mushroomsquartered
1can chunk pineappledrained (or fresh)--optional
1recipe for homemade teriyaki sauceor use store bought
3c.cooked rice
INSTRUCTIONS
Instructions
In a large saute pan, saute each vegetable separately with a little drizzle of olive oil or butter until the vegetables are tender, but not over cooked. Season each vegetables with salt/pepper or Montreal Steak Seasoning. Place each vegetable in a large bowl as they finish cooking. Cooking the vegetables separately will insure they are not over cooked or turn mushy. In the same pan, make the teriyaki sauce and when the sauce is thickened, add back to the pan the sauteed vegetables and diced chicken. Remove from heat, stir together, and serve over cooked rice.