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ginger teriyaki chicken

(1 RATING)
23 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Feb 10, 2016

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

prep time 30 Min
cook time
method Stove Top
yield 6 serving(s)

Ingredients

  • 1/2 cup teriyaki marinade & sauce
  • 1 can (8 oz.) pineapple tidbits in juice, undrained
  • 2 teaspoons finely chopped fresh ginger
  • 3 cloves garlic, finely chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons vegetable oil, divided
  • 1 package (14 oz.) frozen stir-fry vegetables
  • 1 pound boneless skinless chicken breasts, cut into thin slices
  • 1 can (14 oz.) bean sprouts, drained
  • 1 can (8 oz.) water chestnuts, sliced and drained
  • - rice noodles, optional

How To Make ginger teriyaki chicken

  • 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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