(If you are making rice to eat with this dish, you will want to start it now!)

Heat large pot to medium-high heat. Spray bottom of pot with non-stick extra virgin olive oil spray. Brown chicken until completely cooked through. Remove chicken from pot and set aside. After the chicken has rested 10 minutes, chop into bite-sized pieces.

(If you are eating this dish with pasta or quinoa you will want to start boiling the water now.)

In a small sauce pan, whisk together all teriyaki sauce ingredients. Then heat the pan over medium-low heat 5-8 minutes or until sauce is slightly thickened. Not quite as thick as gravy. Take off heat and set aside.

In the large pot you browned the chicken in, heat it again to medium-high again. Pour in both bags of frozen vegetables. and let them soften and cook. Season with salt and pepper and don't be afraid to add a little extra virgin olive oil if the veggies start sticking to the bottom of the pot. Once the veggies have turned a vibrant color they are done cooking! Turn off the burner.

Now add in the cooked chicken pieces and teriyaki sauce. Gently stir to combine all ingredients. Voila! You are done and ready to eat.