Teriyaki Chicken with Asparagus and Broccoli

2 boneless, skinless chicken breasts
1 cup Teriyaki sauce
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 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.