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

6 serv.

cup teriyaki sauce (LaChoy is gluten-free)↗1⁄2 cup
(8 ounce) can pineapple chunks in juice, undrained↗1 ounce
teaspoons fresh ginger, minced↗2 teaspoons
garlic cloves, finely chopped↗3
cup green onion, chopped↗1⁄4 cup
tablespoons oil, divided2 tablespoons
(14 ounce) package frozen asian-style vegetables1 ounce
lb chicken thigh, boneless and skinless, cut into 2x1/2-inch slices↗1 lb
(14 ounce) can bean sprouts, drained1 ounce
(8 ounce) can sliced water chestnuts, drained1 ounce

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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