Teriyaki Chicken

This is such a great chicken dish. This was shared with me by Karen who is in a food group that I belong to.  Karen makes some delicious dinners.  I did slightly adapt it from her original recipe but that was only because I was being lazy and used a packages coleslaw mix instead of chopping up tons of veggies! I served this over Basmati rice.

INGREDIENTS
3 lbs. or so of cut up boneless, skinless chicken breasts
corn starch
olive oil
1 package of coleslaw veggie mix or your favorite veggies such as cabbage, carrots or broccoli

SAUCE INGREDIENTS
2/3 cup soy sauce
1 1/2 cups pineapple juice
4 Tablespoons brown sugar
3 Tablespoons vinegar
1/2 teaspoon dry ginger
1/2 teaspoon garlic powder
Mix sauce ingredients together and set aside

DIRECTIONS
Prepare your veggies if you are doing the shopping. Cut up the chicken into bite size pieces and mix with about two Tablespoons or so of corn starch, you want enough to cover the chicken pieces. If you are serving with rice, get your rice started as this recipe is done in no time!

Heat the oil in a large skillet over medium high heat. Add the chicken to the skillet and cook through turning as needed. Add the sauce to your chicken and stir. Let the sauce begin to caramelize and brown. Add your chopped veggies and cook until just soft. Serve over rice.

Enjoy,