Asian Pasta

Chicken sausage
Green and red bell pepper
Onion
Pineapple (optional)

Sauce:
1/4 c soy sauce
1/4 c water (could also use pineapple juice)
1 T brown sugar
1 T rice vinegar
1/2 T sesame oil
1/2 T fresh grated ginger
Minced garlic
1 T cornstarch
Drizzle of honey

Boil pasta.  Chop onion, peppers.  Saute in teriyaki sauce.  Add chicken sausage.  Make sauce while meat is simmering. 

To make your ginger teriyaki glaze: in a small saucepan over medium-high heat combine the following: soy sauce, water, sugar, rice vinegar and sesame oil, stirring often until sugar fully dissolves. Then add in your ginger and garlic. Drizzle honey into mixture.  Next, in a small bowl combine your cornstarch and enough water to just cover the cornstarch. Stir rapidly with a fork until fully combined. Then, add cornstarch mixture to saucepan. Bring everything to a boil, then reduce heat to a simmer for approx. 2 mins until sauce is thickened. Remove from heat set aside.

Serve meat and pepper mixture over pasta or rice.  Drizzle with sauce.