6 (1/2) chicken breasts, skinned
4-5 cloves garlic
2/3 c. lite soy sauce or teriyaki
2/3 c. water
2 c. long grain rice, cooked
3 lg. carrots, sliced thin on angle
3 stalks celery, sliced thin on angle
1 sm. onion
1 c. peas, microwave

Place chicken, garlic, sauce, and water in 9x2 inch dish (covered with foil) in preheated oven at 350 degrees for 25 to 30 minutes. Remove foil last 10 minutes to brown.

Cook vegetables in small amount of oil quickly. When all done, place rice servings on plates, vegetables, then 1 piece of chicken on top of rice with vegetable. Season with more teriyaki to individual taste. Serves 6.