1 1/2 lbs. (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 TB. olive oil
1 cup grated Asiago cheese
1 cup Soy Vay Veri Veri Teriyaki
2 cups rice, cooked

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skillet and sauté vegetables, approximately 5-7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.