Angela's Chinese Chicken & Broccoli

I love Chinese food! I don't remember when I decided to take a stab at making it, but it's not bad!

Ingredients
1 pack of boneless skinless chicken breast
1 bottle of Lawry's Teriyaki Marinade
1 medium onion chopped
1 bag of frozen Schezwan mixed vegetables (or a bag of broccoli)
1 can of sliced mushroom (or you can use fresh)

Directions

1.  Place chicken in a storage bag and empty about half the bottle of marinade in it. Close the bag and move the chicken around til it's all thoroughly coated. Place baggie in a pan and lay flat. Put pan in fridge for about an hour. Make sure your bag of veggies is thawing at this point.
2. After about 45 minutes, chop the onion up. 
3. Take chicken out and cut it up. You want the pieces to be about and inch wide and half an inch thick.
4. Put a little butter in a skillet and melt. Add chicken. Cook about 5-10 minutes or until the pieces are thoroughly cooked. Cut a piece in half to make sure it's done.
5. Add veggies, onion and mushroom and cover. Let cook about 10-15 minutes.
6. Uncover and test the softness of your vegetables. This is a personal preference, so you will have to be the judge. If they are to your liking, pour remaining marinade over the whole skillet and let simmer a few minutes.

Today I'm serving this with Bird's Eye Steamfresh chicken flavored rice. It's good with plain white rice too - make a bed of white rice and spoon the chicken and broccoli on top.You'll have lots of teriyaki sauce to flavor up the rice.