1 c. pineapple juice
1 c. Soy Sauce
1/2 c. packed brown sugar
1 tsp. garlic powder
1 tsp. ground ginger
1-2 T cornstarch, if you'd like it thickened
2 lbs boneless chicken (breasts or thighs)
Stir fry vegetables such as:
snow pea pods
First make teriyaki sauce. Blend all ingredients, pour mixed teriyaki sauce into a saucepan, measuring by cupfuls. For each cup of teriyaki sauce you wish to make, add one tablespoon of cornstarch. Bring to a boil over medium high heat. Boil and stir constantly for 1 minute. Remove from heat. Sauce is done!
Cut up boneless chicken into strips. Pour 1-3 tablespoons olive oil into pre-heated wok or large frying pan. Add chicken to hot pan, tossing chicken until cooked almost through. Add whichever veggies you like, all veggies should be cut into bite size pieces. Using two wooden spoons or spatulas, keep veggies moving until cooked through to desired tenderness. Pour pre-made teriyaki sauce over the chicken and veggies. Serve over rice.
Teriyaki sauce can also be used (without the cornstarch) to marinate chicken, beef or shrimp.