From the Cook
From the Cook
From the Cook
1/4
Honey Pineapple Teriyaki Chicken
Warning0 allergens identified
Honey Pineapple Teriyaki Chicken
For the Sauce
For the Chicken
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Prepare the sauce:
1
|
Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.
Prepare the chicken:
1
|
Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
2
|
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side.
3
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If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
4
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Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture.
5
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Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!
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Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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