Teriyaki Chicken

15 ingredients
4 steps

Ingredients

  • 4 breast quarters, skinless and boneless
  • 1 1/2 c. teriyaki sauce
  • 1/4 c. cornstarch
  • 1/4 c. vegetable oil
  • 1 carrot
  • 1/2 medium bell pepper
  • 1/2 medium onion
  • 8 oz. water
  • 1 clove garlic, crushed
  • 1 c. frozen garden peas
  • 1/4 c. chopped celery
  • 1/4 c. sliced mushrooms
  • salt and pepper to taste
  • 1/2 c. cubed pineapple or apples cut into chunks
  • 8 oz. water or pineapple juice if you use pineapple

Directions

  1. 1
    Cut breast quarters across the breast into strips about 1/4-inch thick.
  2. 2
    Place in a bowl with the teriyaki sauce and refrigerate overnight.
  3. 3
    Cut up all vegetables.
  4. 4
    Grate up carrot, chop bell pepper, onion, celery and sliced mushrooms.

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