If you are working late and need a quick dish this one is for you. It takes about 10 minutes of prep and 10 to 15 minutes cooking time. Not to mention the honey teriyaki adds great flavor to chicken and veggies.

Ingredients:
2 boneless, skinless chicken breast halves
½ cup chopped asparagus
½ cup mushrooms
½ cup yellow summer squash
½ cup zucchini
½ cup broccoli
2 tablespoons olive oil
½ cup water

Honey Teriyaki Sauce:
½ cup honey
½ cup soy sauce
½ cup rice wine (Dry white wine may be substituted.)
1 garlic clove, minced
1 teaspoon fresh ginger root
1 teaspoon sesame oil

Directions:
1. Mix all ingredients for the teriyaki sauce together, blend well and set aside. In large skillet add vegetables, 1 tablespoon olive oil and ¼ cup water. Cover and cook until tender, drain any excess water. Cut chicken into small pieces and put in another large skillet. Add one tablespoon olive oil and ¼ cup water. Cook until almost cook through. If there is still water left, drain then add veggies and honey teriyaki sauce. Cook until chicken is cooked through and sauce has thickened.
Servings: 2