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Ginger-Teriyaki ChickenGinger and garlic pair up to enhance this teriyaki stir-fry dish Recipe Rating  11 ratings. Rate this recipe Time:
Hands On: 30 minutes
Total Time: 30 minutes Servings: Makes 6 servings (1 cup each)
| Ingredients |
- 1/2 cup La Choy® Teriyaki Marinade & Sauce
- 1 can (8 oz each) pineapple tidbits in juice, undrained
- 2 teaspoons minced fresh ginger
- 3 cloves garlic, finely chopped
- 1/4 cup chopped green onion
- 2 tablespoons Pure Wesson® Vegetable Oil, divided
- 1 pkg (14 oz each) frozen stir-fry vegetables
- 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
- 1 can (14 oz each) La Choy® Bean Sprouts, drained
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
- La Choy® Crispy Rice Noodles, optional
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 | Directions | - 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.
- Heat 1 tablespoon of the 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.
- Pour the remaining 1 tablespoon oil in skillet. Cook and stir chicken about 4 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.
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Nutrition Facts Amount per Serving Calories 246 % Daily Value* Total fat 10% 7 g Saturated fat 6% 1 g Cholesterol 16% 48 MG Sodium 34% 826 MG Carbohydrate 9% 26 g Dietary fiber 7% 2 g Sugars 2% 18 g Protein 39% 20 g Vitamin A 9% Vitamin C 46% Calcium 3% Iron 9% * Percent Daily Values are based on a 2,000 calorie diet |
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