2 (8 oz.) boneless chicken breast, skinned
1 green pepper
1 yellow pepper
1 carrot
3 tbsp. teriyaki sauce
2 tbsp. oil
1 c. brown rice
1 red pepper
2 celery stalks
1 (16 oz.) canned sliced peaches
1 tsp. apple pie spice or cinnamon

Slice chicken breast in 1/2 inch strips, marinate with 1/2 of juice from peaches and 1/2 peaches, 1 tablespoon teriyaki sauce, 1/2 teaspoon apple pie spice. Marinate for at least 1 hour or up to 24 hours. Slice peppers, celery and carrot in long strips. Marinate vegetables with other 1/2 of peaches and juice, 1 tablespoon teriyaki and 1/2 teaspoon apple pie spice for at least 1 hour.

Cook rice according to directions on box. Heat Wok. Add 1 tablespoon oil, cook chicken with marinate on high stirring constantly for 2-3 minutes. Remove chicken, set aside. Cook vegetables and peaches with marinate in Wok 2-3 minutes until celery is translucent. Add chicken to vegetables, cook together covered on low 5 minutes, stirring occasionally. Remove from Wok. Place in covered casserole to keep warm.

Turn Wok on high, add 1 tablespoon oil. Stir rice into Wok and 1 tablespoon teriyaki and 1/4 cup juice from chicken. Cook, stirring constantly for 3 minutes. Remove from Wok. Place in covered casserole. Serve chicken and vegetables over bed of rice.