Teriyaki Chicken With Vegetables

• 12 cup teriyaki sauce
• 12 teaspoon five-spice powder
• 1 tablespoon ginger, minced
• 500 g chicken breast fillets, skin removed, sliced
• 3 zucchini, cut into 1cm slices lengthwise
• 1 small eggplant, cut into 1cm slices
• 2 red capsicums, thickly sliced
• 1 tablespoon coriander leaves

1. Combine the teriyaki sauce, five-spice powder and ginger.
2. Add the chicken slices and cover in marinade.
3. Cover and place in fridge for 20 minutes.
4. Coat a barbecue or char-grill with cooking spray and heat.
5. Cook the chicken for 2/3 mins on each side or until cooked.
6. Set aside in a warm place.
7. Boil the remaining marinade in a small saucepan, adding a little water if necessary.
8. Lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender.
9. Drizzle with the heated marinade and scatter with the coriander leaves.

teriyaki sauce, fivespice powder, ginger, zucchini, eggplant, red, coriander leaves

Taken from www.food.com/recipe/teriyaki-chicken-with-vegetables-249508 (may not work)