Ginger Teriyaki Chicken

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A recipe from the back of a label from a can of lachoy bean sprouts. the original recipe called for either chicken breast or thighs. we prefer chicken thighs and i often make it with whatever vegetables that we have in the fridge. It also called for serving this over crispy rice noodles, but since i am gluten free this was left out.

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Steps

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Stir together teriyaki sauce , pineapple with juice , ginger , garlic and green onion in small saucepan.

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Heat to a boil.

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Reduce heat and simmer 5 minutes.

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Heat 1 tablespoon of the oil in large skillet or wok over high heat.

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Cook and stir vegetables about 4 minutes or until crisp-tender.

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Remove from skillet.

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Set aside.

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Pour the remaining 1 tablespoon oil in skillet.

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Cook and stir chicken about 4 minutes or until no longer pink.

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Add cooked vegetables back to skillet.

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Stir in bean sprouts , water chestnuts and prepared sauce.

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Heat through.

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Serve over rice.

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Ingredients

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teriyaki sauce, pineapple chunks in juice, fresh ginger, garlic cloves, green onion, oil, frozen asian-style vegetables, chicken thigh, bean sprouts, sliced water chestnuts