Teriyaki and Pineapple Chicken

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 187 Calories

Ingredients

• ¼ cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 cup teriyaki sauce
• 1 ¼ cups sliced fresh mushrooms
• 1 (8 ounce) can pineapple chunks, undrained
• 1 red bell pepper, sliced thin
• 1 pound skinless, boneless chicken breasts, cut into cubes
• 1 green bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin

Recipe Instructions

Step 1

Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.

Step 2

Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.