Asian Style Chicken and Veggie Stir Fry

I would like to begin by saying, 1) I am not by any means a professional food photographer so I apologize for the amateur photo! 2) I don't have a great/fancy camera, so I attempted to get a picture with all the textures showing but my camera isn't of the nicest quality!

This is just a simple recipe that I make when I am having one of those "I don't have anything in the house to eat" days...my husband was due home from work soon and I needed to get dinner made a.s.a.p. with my two year old and eight month old running rampant around my disaster of a house.

I almost always have peppers in my house- they are one of my favorite vegetables to cook with! I also happened to have snap peas and mushrooms for this dish (I have even substituted with cut up fresh green beans). Anyway, I cook up some chicken, add in whatever veggies I have and serve over brown rice/noodles/quinoa/cous cous/whatever carb I happen to have available.

Here is the basic version of the recipe I use:

1- 1.5 lb boneless, skinless chicken breast cut into bite sized pieces*
1/4c minced onion
2 cups sliced mushrooms (I just buy the pre-sliced ones from Trader Joes)
2 bell peppers sliced thinly
2 cups sugar snap peas
2 tsp minced garlic (I used the kind that comes pre-minced in a jar)
1/2 tsp grated fresh ginger
1-2 TB olive oil
salt and pepper to taste
Asian style sauce (I use Soy-Vay's Teriyaki Sauce)

*I find chicken to be much easier to cut up into small pieces when it's still somewhat frozen! Just a helpful tip :)

-Heat olive oil in large skillet and saute minced onion until soft, about 3 minutes; add chicken breast pieces along with garlic and ginger. Season with some salt and pepper.
-Add in the mushrooms first (I like to cook mine down a bit before adding the extra veggies because I like my peppers and snap peas somewhat crisp) and cook until fragrant and softened slightly
-Add in peppers and snap peas (at this point I add more oil if the pan is dry) and saute until desired softness is reached (I usually only cook for about three minutes because I like my veggies crisp not soft)
-Pour whatever Asian style sauce you like over the veggies and chicken (I have also used Sweet&Sour, General Tso's, Teriyaki...) I usually only use 2-4 TB of sauce; cook and stir constantly until sauce has thickened and coated all other ingredients.

Serve over brown rice or pasta!