Teriyaki Chicken and Vegetables with Rice
- 4 chicken breasts, cut into one inch pieces
- 1 medium onion, chopped
- 1 bottle Teriyaki sauce
- 1 (32. oz) package frozen vegetables (we like the “spring mix”-it has zucchini, summer squash, broccoli, cauliflower, and carrots)
- Add 1 Tbsp. oil to a pan. Chop up the chicken and onion, add to the pan. Heat on medium-high heat until chicken is cooked through.
- Add the vegetables and Teriyaki sauce. Heat through, about 5-10 minutes.
- Serve over rice.