Pineapple Chicken Teriyaki recipe

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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

Nutrition Info

389.7 calories
carbohydrate: 36.1 g
cholesterol: 64.6 mg
fat: 17.6 g
fiber: 4.9 g
protein: 23.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1604.2 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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. 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.

Recipe Yield

6 servings

Recipe Note

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.

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