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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from the back of a label from a can of LaChoy bean sprouts. The original recipe called for either chicken breast or thighs. We prefer chicken thighs and I often make it with whatever vegetables that we have in the fridge. It also called for serving this over crispy rice noodles, but since I am gluten free this was left out. Ingredients:
1/2 cup teriyaki sauce (lachoy is gluten-free) |
1 (8 ounce) can pineapple chunks in juice, undrained |
2 teaspoons fresh ginger, minced |
3 garlic cloves, finely chopped |
1/4 cup green onion, chopped |
2 tablespoons oil, divided |
1 (14 ounce) package frozen asian-style vegetables |
1 lb chicken thigh, boneless and skinless, cut into 2x1/2-inch slices |
1 (14 ounce) can bean sprouts, drained |
1 (8 ounce) can sliced water chestnuts, drained |
Directions:
1. Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
2. Heat to a boil; reduce heat and simmer 5 minutes.
3. Heat 1 tablespoon of the oil in large skillet or wok over high heat.
4. Cook and stir vegetables about 4 minutes or until crisp-tender.
5. Remove from skillet; set aside.
6. Pour the remaining 1 tablespoon oil in skillet.
7. Cook and stir chicken about 4 minutes or until no longer pink.
8. Add cooked vegetables back to skillet.
9. Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
10. Serve over rice.
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