GINGER TERIYAKI CHICKEN

GINGER TERIYAKI CHICKEN image

I found this yummy recipe on a can of bean sprouts. So easy! Photo: LaChoy.com 02-10-16

Provided by Ellen Bales

Time 30m

Number Of Ingredients 11

Ingredients

1/2 c teriyaki marinade & sauce
1 can(s) (8 oz.) pineapple tidbits in juice, undrained
2 tsp finely chopped fresh ginger
3 clove garlic, finely chopped
1/4 c chopped green onions
2 Tbsp vegetable oil, divided
1 pkg (14 oz.) frozen stir-fry vegetables
1 lb boneless skinless chicken breasts, cut into thin slices
1 can(s) (14 oz.) bean sprouts, drained
1 can(s) (8 oz.) water chestnuts, sliced and drained
rice noodles, optional

Steps:

1. Stir together teriyaki marinade, pineapple, ginger, garlic and onions in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring ocasionally.
2. Heat 1 Tbsp. oil in large skillet or wok over medium-high heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Remove from skillet; set aside.
3. Place remaining 1 Tbsp. oil in skillet. Add chicken; cook and stir 4 minutes or until no longer pink. Return cooked vegetables to skillet. Stir in bean sprouts, water chestnuts and pineapple mixture; heat until hot. Serve with rice noodles, if desired.

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