Ginger-Teriyaki Chicken
Ginger and garlic pair up to enhance this teriyaki stir-fry dish
30
Prep Time
30
Total Time
6
Servings
10
Ingredients
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Ingredients

  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 1 can (8 oz each) pineapple tidbits in juice, undrained
  • 2 teaspoons minced fresh ginger
  • 3 cloves garlic, finely chopped
  • 1/4 cup chopped green onion
  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pkg (14 oz each) frozen stir-fry vegetables
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 can (14 oz each) La Choy® Bean Sprouts, drained
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • La Choy® Crispy Rice Noodles, optional

Directions

  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 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.
  3. 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 with rice noodles, if desired.

Nutrition Facts

Serving Size6 servings (1 cup each)
Calories245

View Complete Nutrition Information

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Ginger-Teriyaki Chicken

Ginger and garlic pair up to enhance this teriyaki stir-fry dish
30
Prep Time
30
Total Time
6
Servings
10
Ingredients
starstarstarstarstar

Ingredients

  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 1 can (8 oz each) pineapple tidbits in juice, undrained
  • 2 teaspoons minced fresh ginger
  • 3 cloves garlic, finely chopped
  • 1/4 cup chopped green onion
  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pkg (14 oz each) frozen stir-fry vegetables
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 can (14 oz each) La Choy® Bean Sprouts, drained
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • La Choy® Crispy Rice Noodles, optional

Directions

  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 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.
  3. 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 with rice noodles, if desired.
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