Chicken and Vegetable Stir Fry

This is an easy, simple stir fry, but it really is delicious! Cutting up the fresh vegetables takes a little time, but it is worth it. It is also a healthy alternative to stir fry that is usually served in restaurants because it is made with very little oil. I love it served over brown rice because I think it has better texture, and it is healthier than white rice. I don't know that this can be called an actual recipe because the vegetables and their amounts can be customized to your specific tastes or whatever you have on hand. So, with that being said, my "recipe" is below.



Ingredients:
* 3/4 lb chicken breast tenders cut in bite size pieces
* 1 medium zucchini
* 1 medium squash
* 1/3 cup chopped carrots
* 1/3 cup diced onions
* 1/3 cup sliced mushrooms
* 1/2 head of broccoli, chopped
* 1/2 red pepper, diced
* 1/4 cup water
* 3/4 cup Lawry's Teriyaki Marinade
* 2 tsps sesame oil

Directions:
1. Add sesame oil to large skillet or wok if you have one and heat on medium high.
2. Add vegetables and cook until they start to soften. (If they cook before the chicken is done, you can either turn heat to low or turn off until you cook everything together)
3. Meanwhile, cook chicken pieces seasoned with salt and pepper in another skillet. You can cook in the same skillet, but I never have enough room.
4. Mix water and teriyaki marinade, and add to vegetables, stirring to coat vegetables.
5. Once chicken is cooked, mix it in with vegetables and sauce.
6. Cook everything together for about 3 minutes or until heated throughout.
7. Serve over brown rice.