Description

Ginger and garlic pair up to enhance this teriyaki stirfry dish. Prep time 30 minutes, total time 30 minutes. Makes six servings one cup each.

Recipe found on the back side of can LaChoy bean sprout label.

Ingredients

1/2 cup teriyaki marinade and sauce
1 can (8 ounces) pineapple tidbits, undrained
2 tsp minced ginger
3 cloves garlic, finely chopped
1/4 cup chopped green onion
2 Tbsp vegetable oil, divided
1 package (14 ounces) frozen stir-fry vegetables
1 pound boneless skinless chicken breasts or thighs, sliced into 2 x 0.5" slices
1 can (14 ounces) Bean sprouts, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
Rice noodles optional

Directions

Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion and small saucepan. Heat to a boil; reduce heat and simmer five minutes.

Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir vegetables about four minutes or until crisp tender. Remove from skillet; set aside.

Pour remaining 1 tablespoon oil in skillet. Cook and stir chicken about four minutes or until no longer pink. Add cooked vegetables back to skillet. Stir in bean sprouts, water chestnuts and prepared sauce; heat through. Serve with rice noodles, if desired.