Teriyaki Chicken with green beans and mushrooms over rice

Ingredients:
20 oz Harvestland chicken breasts, cut up into bite-sized pieces
1/4 cup San-J Teriyaki sauce
545 grams Great Value Frozen Cut Green Beans
1/2 cup Swanson Chicken stock
2 Tbsps Holland House Sherry
1/2 Tablespoon Cornstarch
1/4 tsp Cayenne Pepper
2 Tbsps Olive oil
454 grams / 8 oz fresh mushrooms Monterey brand
3 Scallions, raw, 3 medium (4-1/8" long)
4 tsps Minced Garlic in water
1 tsp Minced Ginger Root
3 cups cooked brown rice

In a pot cook frozen green beans according to package directions. Drain and set aside. In a medium bowl toss the cut-up chicken with 2 Tablespoons Teriyaki sauce. Marinate 10 minutes. In a medium bowl, combine the remaining 2 Tbsps, teriyaki sauce, chicken stock, sherry, cornstarch and cayenne pepper to make the sauce. In a large non-stick skillet or wok, heat 1 Tbsp oil over high heat. Add the chicken in a single layer; stir fry until browned, 2 to 3 minutes. Transfer to a plate. Add the remaining 1 Tbsp oil; cook the mushrooms until browned, about 3 minutes. Add the green beans; cook until they blister, 1 to 2 minutes. Add the scallions, garlic and ginger. Toss for 1 to 2 minutes, add the sauce; toss again. Return the chicken to the skillet; toss to combine. Serve with rice.

Serving Size: 6