1.5 cups White or Brown Rice
Veggies of Your Choosing (pictured here: Carrots, Onion, 2 Cloves Minced Garlic, Broccoli, Cabbage, Sugar Snap Peas, Red Bell Pepper, Zucchini & Mushrooms)
1 can Pineapple Tidbits.
Store bought Teriyaki glaze.
Begin steaming rice according to package instructions.
In large saute pan or wok heat 1/2 tsp. oil (I use Smart Balance Omega Oil.) Saute chicken until cooked through and set to the side. Heat 1 tsp oil and saute veggies on Med- High heat, starting with the ones that take the longest and every few minutes adding the next.
Timing looks something like this:
Start Carrots. Cook 3 min.
Add onion. Cook 2 min.
Add Garlic. Cook 1 min.
Add Broccoli. Cook 2 min.
Add Cabbage cook 2 min.
Add remaining veggies. Cook 2 min. (You may add a bit more oil throughout cooking process if needed.)
Add canned pineapple - juice and all - along with chicken and 1/2 bottle teriyaki and mix until heated.
Serve over rice.