Teriyaki Chicken with Asparagus and Broccoli

Bob and Robin Young, Boise, ID

2 boneless, skinless chicken breasts
1 cup Soy Vay Veri Veri Teriyaki
1 Tbls cornstarch
3 Tbls vegetable oil
1/4 cup red wine
6 asparagus spears, cut diagonally, about 1 inch
1 cup broccoli florets
6 slices of sushi ginger, diced
1 slice wedge fresh pineapple, cut into chunks
4 cups water
salt and pepper to taste

Blend Soy Vay Veri Veri Teriyaki and cornstarch until smooth. Marinate chicken for 2 hours. Add salt and pepper to water in saucepan. Bring to a boil; add asparagus. Blanch 3 minutes. Remove asparagus and add the ginger to the water. Bring to a boil and add the broccoli. Blanch 3 minutes. Add the oil to a hot skillet, or wok. Brown chicken, stirring constantly, reserving the marinade. Add the wine to de-glaze the pan. Stir in vegetables. Add remaining marinade. Stir to blend until thickened. Add the pineapple and heat through. Serve immediately. Serves. 2.

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