Veri Veri Teriyaki Chicken Stir Fry

• 3 whole Boneless, Skinless Chicken Breasts
• 1 teaspoon Olive Oil
• 1/4 cups Reserved Pineappple Juice
• 2 whole Red Bell Peppers Sliced Thin
• 1 whole Red Or White Onion, Sliced Thin
• 1 whole Carrot Sliced Into Strips
• 2 whole Cloves Garlic, Chopped
• 1 bag (16 Oz) Frozen Broccoli Florets
• 1 can 22oz Pineapple Chunks
• 1 bottle 21 Oz Soy Vey Veri Veri Terayaki Sauce With Sesame Seeds, Or Anyother Good Quality Terayaki Sauce
• 2 cups Cooked White Or Brown Rice

1. Slice chicken very thinly into strips.
2. In a large skillet or wok heat 1 teaspoon of olive oil on medium heat and brown chicken strips until no longer pink.
3. remove and set aside.
4. Deglaze pan with 1/4 cup of the reserved pineapple juice.
5. In same pan add peppers, onion, carrot, garlic and frozen broccoli.
6. Cook on medium heat until tender.
7. After veggies are tender add chicken, pineapple and half the bottle of teriyaki sauce (you will have some left over).
8. Cover and let cook on low heat for 10 minutes.
9. Serve over cooked rice.

chicken breasts, olive oil, pineappple juice, red bell peppers, red, carrot, garlic, pineapple, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/e2809cveri-verie2809d-teriyaki-chicken-stir-fry/ (may not work)