Adapted from eDiets
2 lb chicken breast, boneless and skinless, cut into 1" chunks
1 tsp. of chili oil
1-2 Tbsp soy sauce
1/4 c teriyaki sauce
1 can pineapple chunks in natural juice (unsweetened)
1 large red pepper, cut into 1/2"-1" chunks
1-2 zucchini, sliced in quarters and cut into 1/2" chunks
2-3 green onions, chopped (1/4"-1/2")
1/4 c peanut butter
Spray nonstick pan, heat on medium. Add chicken and soy sauce. Cook 8 minutes. Remove chicken to large bowl (leave liquid in pan).
Add teriyaki sauce to pan, and juice from pineapple can (place pineapple chunks in large bowl with chicken). Heat until boiling.
Add peppers and zucchini. Cook, uncovered, 10 minutes or until vegetables are beginning to soften. Remove vegetables to large bowl (with chicken and pineapple), leaving liquid in pan.
Add green onions. Cook 2 minutes or until soft but not denatured. Strain onions and remove to large bowl, again leaving liquid in pan.
Add peanut butter to liquid and mix until smooth. Return chicken and vegetables to pan and stir to coat. Cover pan and heat a few minutes. Serve over rice.