1 tablespoon cornstarch
2 tablespoons apricot preserves
2 tablespoons teriyaki sauce
2 tablespoons distilled white vinegar
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper
2 teaspoons vegetable oil
12 oz. chicken tenders
1 red bell pepper, chopped
1 (16-oz.) bag frozen broccoli stir-fry blend
- Drain pineapple; reserve 1/4 cup of the juice in small bowl. Whisk in cornstarch until smooth. Stir in preserves, teriyaki sauce, vinegar, garlic, ginger and crushed red pepper.
- Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 5 minutes or until browned and no longer pink in center, turning occasionally. Remove chicken; loosely cover with foil.
- Add bell pepper to skillet; cook over medium-high heat 5 minutes or until starting to brown, stirring occasionally. Add stir-fry blend; cook 4 to 5 minutes or until vegetables are barely tender, stirring frequently. Stir in chicken and any accumulated juices, pineapple and pineapple juice mixture. Cook 2 minutes or until slightly thickened, stirring gently.
4 (1 1/2 cup) servings