pineapple mango teriyaki chicken stir fry

14oz boneless skinless chicken breast cut into cubes
1 tbsp plus 1 tsp cornstarch
1/4 tsp ginger powder
1/4 cup soy sauce
garlic salt to taste
1/4 cup aloha mango pineapple teryaki glaze
1bag pictsweet deluxe stirfry japanese steakhouse vegetables
2 medium tomatoes quarter then quarter again
1/4 onion sliced
1/2 pepper of your choice
5 garlic cloves diced
1tbsp canola oil for stir frying
2 cups chicken stock or broth

coat chicken pieces with 1 tsp cornstarch the soy sauce, the ginger and the garlic . Marinate in the fridge for 30 minutes.
In a wok or high sided saute pan that has been heated, add the canola oil and very quickly saute the garlic, pepper and onion till slightly softened. Add the marinated chicken pieces and stir fry till no longer pink. Add the frozen steak house veggies and the green beans and stir fry till mostly thawed. Add in the teriyaki glaze and the chicken stock. Cook till all vegetable are cooked but not mushy.. In a bowl combine the tbsp of cornstarch with a couple tablespoons of water and make a slurry. Add this to the rest and cook till thickened. Right before serving stir in the cut up tomatoes and cook till done. Sauce should thicken nicely. Serve with brown rice

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  by: SGTSUNNY