1/2 Cup Teriyaki Marinade
1 Can (8oz) Pineapple Tidbits, Undrained
2 tsp Minced Ginger
3 Garlic Cloves, Finley Chopped
1/4 Cup Green Onions, Chopped
2 Tbs Vegetable Oil
1 Package (14 oz) Frozen Stir-fry Vegetables
1 Lb Chicken, Cubed
1 Can (14 oz) Bean Sprouts
1 Can (8 oz) Water Chestnuts
1. Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan. Heat to a boil; reduce heat and simmer 5 minutes.
2. Heat 1 Tbs oil in large skillet or wok over high heat. Cook and stir vegetables about 4 minutes or until crisp tender. Remove from skillet; set aside.
3. Pour remaining 1 Tbs oil in skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add cooked vegetables back to skillet. Stir in bean spouts, water chestnuts and prepared sauce; heat through. serve with rice noodles, if desired.
Prep Time 30 min.
Total Time 30 Min.
6 Servings (1 cup each)
