GINGER TERIYAKI CHICKEN

1
Ellen Bales

By
@Starwriter

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
30 Min
Method:
Stove Top

Ingredients

Add to Grocery List

  • 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

How to Make GINGER TERIYAKI CHICKEN

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.

Printable Recipe Card

About GINGER TERIYAKI CHICKEN

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




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