Weeknight Chicken Chop Suey

• 4 teaspoons olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon grated lemon zest
• 1-1/2 cups chopped carrots
• 1 cup unsweetened pineapple tidbits, drained (reserve juice)
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 medium tart apple, chopped
• 1/2 cup chopped onion
• 1 cup cold water, divided
• 3 tablespoons unsweetened pineapple juice
• 3 tablespoons reduced-sodium teriyaki sauce
• 2 tablespoons cornstarch
• 3 cups hot cooked brown rice

1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next five ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes.
2. Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

olive oil, chicken breasts, tarragon, basil, marjoram, lemon zest, carrots, pineapple, water chestnuts, tart apple, onion, cold water, pineapple juice, teriyaki sauce, cornstarch, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/weeknight-chicken-chop-suey/ (may not work)