Ginger Teriyaki Chicken

Directions

1. 1
   Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
2. 2
   Heat to a boil; reduce heat and simmer 5 minutes.
3. 3
   Heat 1 tablespoon of the oil in large skillet or wok over high heat.
4. 4
   Cook and stir vegetables about 4 minutes or until crisp-tender.
5. 5
   Remove from skillet; set aside.
6. 6
   Pour the remaining 1 tablespoon oil in skillet.
7. 7
   Cook and stir chicken about 4 minutes or until no longer pink.
8. 8
   Add cooked vegetables back to skillet.
9. 9
   Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
10. 10
    Serve over rice.