Teriyaki Chicken Stirfry

Teriyaki Chicken Stirfry 4 boneless skinless chicken breasts pounded to even thickness 2 Tbs peanut oil 1 cup teriyaki sauce homemade 1 tsp garlic The Rest 2 cups diced pineapple fresh 1 head broccoli cut into small florets 1 red pepper chopped 2 green onions sliced 1 Tbs sesame seeds 1 cup of prepared Teriyaki Sauce see below Teriyaki Sauce 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness Season with salt and pepper on both sides. Put olive oil in a large skillet, and turn on to medium heat. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm. To same skillet add diced pineapple, red peppers, broccoli, and saute over medium heat for 1-2 minutes until garlic is fragrant. Dice chicken into little pieces, approximately 1 centimeters square. Add chicken back into pan, and top with teriyaki sauce. Cook 1-2 minutes until sauce is reduced to desired thickness. Serve over rice, garnish with green onion and sesame seeds.