TERIYAKI CHICKEN

• 2 boneless, skinless chicken breasts (about 12 ounces / 340 grams), sliced into strips
• 1 onion, sliced
• 2 sweet bell peppers, sliced
• 1 cup fresh pineapple or 1 cup canned pineapple chunks
• ¼ cup brown sugar
• ¼ cup rice wine vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh ginger, grated, or ½ teaspoon powdered ginger
• 3 cloves garlic, minced
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 2 cups cooked rice

1. In a bowl, combine brown sugar, vinegar, soy sauce, ginger and garlic. Set aside.
2. Preheat s on medium-high heat. Add chicken, stirring until all sides are brown, about 5-6 minutes. Chicken will stick at first but will release as it browns.
3. Add vegetables, pineapple, and brown sugar mixture, stirring well. Cover and reduce heat to medium. Cook 5 minutes.
4. Stir in cornstarch mixed with water. Stir an additional minute or until sauce thickens.
5. Serve over rice.

Serving Size: 4