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ginger teriyaki chicken

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I found this yummy recipe on a can of bean sprouts. So easy! Photo: LaChoy.com 02-10-16

yield 6 serving(s)
prep time 30 Min
method Stove Top

Ingredients For ginger teriyaki chicken

  • 1/2 c
    teriyaki marinade & sauce
  • 1 can
    (8 oz.) pineapple tidbits in juice, undrained
  • 2 tsp
    finely chopped fresh ginger
  • 3 clove
    garlic, finely chopped
  • 1/4 c
    chopped green onions
  • 2 Tbsp
    vegetable oil, divided
  • 1 pkg
    (14 oz.) frozen stir-fry vegetables
  • 1 lb
    boneless skinless chicken breasts, cut into thin slices
  • 1 can
    (14 oz.) bean sprouts, drained
  • 1 can
    (8 oz.) water chestnuts, sliced and drained
  • rice noodles, optional

How To Make ginger teriyaki chicken

  • 1
    Stir together teriyaki marinade, pineapple, ginger, garlic and onions in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring ocasionally.
  • 2
    Heat 1 Tbsp. oil in large skillet or wok over medium-high heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Remove from skillet; set aside.
  • 3
    Place remaining 1 Tbsp. oil in skillet. Add chicken; cook and stir 4 minutes or until no longer pink. Return cooked vegetables to skillet. Stir in bean sprouts, water chestnuts and pineapple mixture; heat until hot. Serve with rice noodles, if desired.
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