GINGER TERIYAKI CHICKEN
1/2 cteriyaki marinade & sauce
1 can(s)(8 oz.) pineapple tidbits in juice, undrained
2 tspfinely chopped fresh ginger
3 clovegarlic, finely chopped
1/4 cchopped green onions
2 Tbspvegetable oil, divided
1 pkg(14 oz.) frozen stir-fry vegetables
1 lbboneless 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
- 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.
- 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.
- 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.