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.



4 Gerber Chicken Breasts, cut into pieces
1 bunch Rat Tail Radish Pods
2 cups snow peas
1 cup shredded carrots
1 can baby corn
1 can water chestnuts, sliced
1 each of red, green and yellow pepper
1 bunch Hakurei Turnips
shredded red cabbage for garnish
1 TB. vegetable oil
1 cup Soy Vay Veri Veri Teriyaki

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