1 lb diced chicken breast, cut into small pieces
1 big bag frozen stir fry mix veggies
1/3 c teriyaki sauce
2/3 c water
white or brown rice
In a large skillet, cook chicken in 1/3 c teriyaki sauce. Add frozen veggies. Thin with water as needed, keeping in mind that the veggies will release water as they cook. Sautee until veggies are softened to eat, traditionally stir fry veggies should still have a bite to them. If you add veggies totally frozen, it takes about 25 minutes. In a separate pan, prepare the rice. Serve veggie/chicken mixture over rice.
I like to change up my veggie assortment/stir fry sauce. By diluting the sauce with water, this is much healthier than restaurant stir fry but still very satisfying.