Chicken Teriyaki

Well, it's finally here, the recipe I've been promising for a while now. I hope you enjoy this as much as we do.

Chicken Teriyaki
Serves 4

4 boneless skinless chicken breast cut in 1 1/2 in dice
1 green bell pepper cut in 1/2 inch wide strips
1 yellow onion cut in 1/2 inch wide strips
3 gloves garlic sliced thin
2 medium zucchini cut in 1/2 inch slices
2 stalks celery thick sliced at an angle
1 bag broccoli florets
Olive oil
1 jar Kikkoman Teriyaki Baste & Glaze
4 servings of cooked brown, white or basmati rice

First begin cooking rice according to package directions, then take cut up chicken breast and place in large baggie, add enough teriyaki baste & glaze to coat all. If you have the time let chicken marinade for a few hours. If you don't have time you can coat and begin cooking. In a large frying pan (or Wok) heat enough olive oil to coat the pan on high heat and add chicken. Cook and stir until chicken is cooked approximately 10 minutes. When cooked add a little more teriyaki to coat chicken pieces and set aside. While chicken is cooking heat a large wok (or frying pan)with enough olive oil to coat pan on high. Add all veggies and drizzle with terriyaki glaze and cover. Be sure to stir in the teriyaki glaze before covering. Stir veggies every few minutes until they are crisp cooked approximately 10-12 minutes. Taste veggies to be sure there is enough terriyaki flavor, add more if needed. To serve spoon rice on plate, add veggies and top with chicken. Viola! Enjoy!!!