This is a FANTASTIC sauce!
Goes with almost everything!

Put this together the other night – very simple, very quick.  The Pineapple Sake Teriyaki marinade I used by Earth and Vine is like a miracle sauce.  This stuff is awesome with chicken, fish, pork – you name it.  I reduce it and use it as a glaze on chicken or pork or salmon, I have even added it to meat loaf – yum! It is awesome as a finishing sauce as well.  Most fine food stores will carry it.
15 minutes to fantastic!  YUM.
Anyway – rummaged around in the freezer, and came up with the last 8 frozen shrimp (jumbo size – 21-25 per lb) a hefty frozen skinless chicken breast, and a bag of frozen Chinese stir fry veggies…..a nice new bottle of Pineapple Sake marinade….. and the last bag of brown rice…. hmmm, smells like dinner!  This was super simple, took about 15 minutes from start to finish, and tasted fantastic!  A great middle of the week quick dinner!  Plus, its not too bad calorie wise – almost all the calories come from the marinade – about 600 or so, but this made 3 servings…rough guess on calories was about 700 or so per serving.
Ingredients:
2 tbs olive oil
3 cloves garlic diced
1 large skinless chicken breast, cubed into about ½ inch pieces
8 frozen shrimp – de shelled, and cut in half so you have 16 pieces.
1 shallot diced fine
1 16 oz bag of frozen Chinese stir fry veggies
3/4 cup of Earth and Vine Pineapple Sake Teriyaki marinade
pinch of red pepper flakes (about ¼ tsp to taste)
3 portions of brown rice, cooked to the instructions ( I used the instant in a bag – quick and simple)
Instructions:
Brown Chicken
Saute veggies
Heat olive oil in pan over med high heat, and sauté garlic and shallot till translucent.  Add chicken, and sauté for about 5 minutes or so – till almost cooked through on the largest pieces.  Add about ¼ cup of the marinade to deglaze the pan, and stir well to coat the chicken well – about another 2 minutes.  Add the shrimp, stir for a minute or so, then add the veggies ( I added them frozen, not thawed for the moisture) and the rest of the sauce.  Turn heat up a bit, and stir well until veggies are hot, and brightly colored – about 5 or 6 minutes.  Serve over brown rice, and drizzle the last ¼ cup of marinade over the top.
  I made this in a 12 inch fry pan (because it was clean, and I didn’t feel like washing my 6 qt sauté pan….lazy cook, what can I say?) Clearly a wok would be better, but I don’t own one….  Regardless – it was a tasty treat to have while watching American Idol….
Enjoy!  Bon Appetit!