500g chicken breast fillets, trimmed
1/3 cup thick teriyaki marinade
2 x 250g microwaveable long grain rice
3 cups frozen peas, corn and capsicum (350g)
Cut chicken into 1cm pieces. Place in a large bowl with 1 tablespoon of the marinade. Toss well to coat.
Meanwhile, heat rice according to packet directions.
Heat an oiled, large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until chicken is browned and just cooked.
Return all chicken to wok with rice, frozen vegetables and remaining marinade. Stir-fry for a further 2 minutes, or until vegetables are tender. Remove from heat.
Serve with lemon wedges (optional).