GINGER TERIYAKI CHICKEN

Ellen Bales

By
@Starwriter

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


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Serves:

6

Prep:

30 Min

Method:

Stove Top

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Asian