Ginger and garlic pair up to enhance this teriyaki stir-fry dish.
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 6 servings (1 cup each)
Ingredients:
1/2 cup La Choy® Teriyaki Marinade and Sauce
1 can (8 ounces) pineapple tidbits, undrained
2 teaspoons minced ginger
3 cloves garlic, finely chopped
1/4 cup chopped green onion
2 tablespoons Wesson® Vegetable Oil, divided
1 package (14 ounces) frozen stir-fry vegetables
1 pound boneless skinless chicken breasts or thighs, sliced into 2 x 1/2-inch slices
1 can (14 ounces) La Choy® Bean Sprouts, rinsed and drained
1 can (8 ounces) La Choy® Sliced Water Chestnuts, drained
La Choy® Rice Noodles (optional)
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 tablespoon 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 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.