1 cup Teriyaki marinade
1 pound boneless chicken breasts, cubed
2 tablespoons olive oil
1 cup brown rice, cooked
1 onion, sliced
2 celery stalks, chopped
2 carrots thinly sliced
1 red pepper, sliced into strips
1 green pepper, sliced into strips
Marinate chicken breasts in Teriyaki marinade in refrigerator 30 minutes or more. In a wok or heavy skillet, heat olive oil and stir-fry the chicken over high heat 5-10 minutes. Add the rice, stirring constantly. Add the vegetables, cover and let steam for 10 minutes.
