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 caloriescarbohydrate: 36.1 gcholesterol: 64.6 mgfat: 17.6 gfiber: 4.9 gprotein: 23.5 gsaturatedFat: 3.7 gservingSize: -sodium: 1604.2 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Chicken Teriyaki
Directions
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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.
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.
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.