Place Chicken thighs in a quart size freezer bag, add Teriyaki baste to bag. Freeze (for up to 3 months) or place in refrigerator to marinate at least 30 minutes.
In large saucepan, brown chicken on medium heat. (If it's too hot the glaze will caramelize and stick!) About 8 minutes each side. Add Steamed vegetables and mix well.
Serve over brown rice.
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