Slice chicken into small pieces. Place in a bowl with teriyaki sauce, garlic, and brandy. Mix well and let marinate in the refrigerator for at least 30 minutes and up to several hours. The longer the better and more flavorful the chicken will be.

Slice pumpkin into bite size pieces. Baste with olive oil and roast at 350 F/ 177 C for 5 minutes. Cut red pepper into finger slices, baste with olive oil and place on top of the pumpkin. Roast for an additional 15 minutes at the same temperature.

Slice eggplant into strips, thoroughly baste in olive oil and roast in a separate pan at 350 F/ 177 C for 15-20 minutes.

While the vegetables are roasting, quickly stir fry the chicken with the marinade sauce until just cooked through. Drizzle on optional raw honey. Set aside.

After roasting is complete, mix all the veggies together in one pan and roast another 10 minutes.

Arrange roasted veggies on top of bowls of fresh organic salad greens and top with pieces of marinated, cooked chicken.

Use the teriyaki chicken stir-fry marinade sauce as the salad dressing.

Serve and enjoy!

Be sure to refrigerate any leftovers of your teriyaki chicken stir-fry creation!