GINGER TERIYAKI CHICKEN

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Ginger Teriyaki Chicken image

A recipe from the back of a label from a can of LaChoy bean sprouts. The original recipe called for either chicken breast or thighs. We prefer chicken thighs and I often make it with whatever vegetables that we have in the fridge. It also called for serving this over crispy rice noodles, but since I am gluten free this was left out.

Provided by LARavenscroft

Categories     One Dish Meal

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1/2 cup teriyaki sauce (LaChoy is gluten-free)
1 (8 ounce) can pineapple chunks in juice, undrained
2 teaspoons fresh ginger, minced
3 garlic cloves, finely chopped
1/4 cup green onion, chopped
2 tablespoons oil, divided
1 (14 ounce) package frozen asian-style vegetables
1 lb chicken thigh, boneless and skinless, cut into 2x1/2-inch slices
1 (14 ounce) can bean sprouts, drained
1 (8 ounce) can sliced water chestnuts, drained

Steps:

  • Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
  • Heat to a boil; reduce heat and simmer 5 minutes.
  • Heat 1 tablespoon of the oil in large skillet or wok over high heat.
  • Cook and stir vegetables about 4 minutes or until crisp-tender.
  • Remove from skillet; set aside.
  • Pour the remaining 1 tablespoon oil in skillet.
  • Cook and stir chicken about 4 minutes or until no longer pink.
  • Add cooked vegetables back to skillet.
  • Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
  • Serve over rice.

Nutrition Facts : Calories 285.7, Fat 16.3, SaturatedFat 4, Cholesterol 63.7, Sodium 985.9, Carbohydrate 19.3, Fiber 2.6, Sugar 12.4, Protein 17.2

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