Teriyaki Chicken and Veggie "Stir Fry"

Ingredients:
2 Small Boneless, Skinless Chicken Breasts
1/3 Cup of Teriyaki Sauce
1 Large Bell Pepper - Orange
1 Large Bell Pepper - Red
1/2 Medium White Onion
1 Cup of Diced Pineapple - Fresh
1 1/2 oz of Peanuts, Dry-Roasted (About 42 Peanut Pieces)

Check often enough to not let veggies over cook.

Trim any fat off the chicken breasts, and dice them into even sized pieces. Put them in a deep pan and cook until almost done, and then drain the juices from the pan. Add the bell peppers, onion, and half the teriyaki sauce, and stir the mixture. Place the lid on the pan, and let it cook for about 7 minutes on medium heat, or until the veggies are about halfway to desired doneness. Add the pineapple and the rest of the teriyaki sauce, and stir. Replace the lid and let cook for another couple of minutes. Add peanuts for texture and serve over rice as additional options (rice not in list of ingrediants).

Serving Size: Makes Approximately 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user SILENTJANE.