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Ingredients

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Directions

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  • In a colander run hot water over frozen vegetables just until thawed. Drain well. Meanwhile, drain pineapple, reserving 1/4 cup of the juice. Set pineapple aside. In a small bowl stir together reserved pineapple juice, teriyaki sauce, cornstarch, and ginger. Set aside.

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  • In a large skillet heat oil over medium-high heat. Add chicken; cook for 2 to 3 minutes or until no longer pink, turning occasionally. Add vegetables and pineapple; cook for 1 minute more.

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  • Push chicken and vegetables to the edge of the skillet. Add teriyaki mixture to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Sprinkle with peanuts. Serve with hot cooked rice. Makes 4 servings.

Nutrition Facts

374 calories; 9 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 49 mg cholesterol; 2184 mg sodium. 42 g carbohydrates; 3 g fiber; 16 g sugar; 28 g protein;

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