Ginger Teriyaki Chicken - cooking recipe

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

Preparation

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 over rice.