16 ounces skinless, boneless chicken breast, cut in to strips
16 ounces broccoli, cauliflower, sugar snap peas and red pepper mix
1 cup frozen carrots
1⁄2 cup mushrooms, sliced
1⁄3 cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoon vinegar
2 teaspoon sesame oil
2 teaspoon ground ginger
1⁄2 teaspoon garlic powder
1 tablespoon cornstarch
1⁄4 cup water
In nonstick skillet, cook chicken 5 – 7 minutes.
Remove chicken from skillet, set aside.
Add to skillet: soy sauce, brown sugar, vinegar, sesame oil and spices.
Bring to a simmer; add vegetables.
Cook 5 – 7 minutes, until vegetables are tender.
Add chicken and cook 2 – 3 minutes longer.
In small container, combine cornstarch and water.
Add to teriyaki mixture. Cook until sauce is thickened.
Serve on instant brown rice.