Pineapple Chicken Teriyaki

Pineapple Chicken Teriyaki

by Earl Richards 1 year ago
3 (1)
30 minutes
389.7 kcal
36.1 g carbs
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Description

I love Japanese chicken teriyaki, but I find most recipes lack a little pizzazz. This recipe has even the most finicky of eaters in my household cleaning their plates and coming back for seconds. Serve with steamed rice.

Ingredients
  • 1 cup water
  • ¼ cup soy sauce
  • 5 tablespoons soy sauce
  • 1 tablespoon dark molasses
  • ½ tablespoon fresh ground ginger
  • 1 teaspoon minced garlic
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes, or to taste
  • 3 large chicken breasts, cut into bite-sized pieces
  • 1 (16 ounce) package frozen oriental-style vegetables
  • 1 (8 ounce) can sliced water chestnuts
  • 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
  • 1 tablespoon cornstarch
  • ⅛ teaspoon sesame oil
Directions
  1. 1. Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
  2. 2. Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
  3. 3. Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.
Nutrition Facts
serving: 6 servings
calories: 389.7 kcal
carbohydrates: 36.1 g
protein: 23.5 g
saturated fat: 3.7 g
cholesterol: 64.6 mg
sodium: 1604.2 mg
fiber: 4.9 g
sugar: 8.6 g