You may also like
Categories:Viewed: 30 - Published at: 2 years ago
Ingredients
- 24 pieces Breaded Chicken Nuggets
- 8 ounces, weight Canned Pineapple Chunks, Reserving The Juice
- 3 Tablespoons Teriyaki Sauce
- 4 Tablespoons Cornstarch
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Oil
- 2 cups Fresh Or Frozen Stir-fry Vegetables
Method
- Bake the chicken nuggets according to package instructions.
- Drain the juice from the can of pineapple.
- Mix the juice with the teriyaki sauce, cornstarch and brown sugar.
- In a large skillet, stir-fry the vegetables in the oil.
- Add the pineapple chunks and juice mixture.
- Cook until the sauce thickens.
- Stir in the chicken nuggets and cook for an additional 1-2 minutes.
- Serve with rice.
