Pineapple Chicken Teriyaki

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 390 Calories

Ingredients

• ¼ cup water
• 2 tablespoons cornstarch
• 1 cup water
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 tablespoon minced garlic
• ¼ cup soy sauce
• 1 (8 ounce) can sliced water chestnuts
• 5 tablespoons soy sauce
• ⅛ teaspoon sesame oil
• 1 teaspoon red pepper flakes, or to taste
• 1 tablespoon dark molasses
• ½ tablespoon fresh ground ginger
• 3 large chicken breasts, cut into bite-sized pieces
• 1 (16 ounce) package frozen oriental-style vegetables
• 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved

Recipe Instructions

Step 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.

Step 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.

Step 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.