Combine the first 6 ingredients.
Divide the mixture between two large Ziplock bags
Add chicken to one and vegetables to the other and turn to coat.
Refrigerate for two hours.
Drain chicken and vegetables, discarding marinade.
In a skillet, sauté chicken for 5 minutes.
Remove chicken and keep warm.
Sauté vegetables in skillet for three minutes and drain.
Spoon chicken into the skillet with the vegetables. Serve.