Ginger Teriyaki Chicken

• 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

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.

teriyaki sauce, pineapple, fresh ginger, garlic, green onion, oil, vegetables, chicken thigh, bean sprouts, water chestnuts

Taken from www.food.com/recipe/ginger-teriyaki-chicken-395318 (may not work)