Pineapple Teriyaki Chicken Stir Fry

One pot and half-hour is all you wish for this pineapple dish chicken fry. UN agency knew that you just will get better-than-a-restaurant flavor in your own residence. We’ve forever had extremely unhealthy luck with Chinese restaurants. It’s simply ne'er that sensible. that is why i'm a large fan of this fry instruction. It’s straightforward, simple to create, it tastes superb, and it doesn't have weird ingredients. Just fresh, real food. 

I don’t assume you'll ever have too several quick and straightforward dinner recipes in your arsenal. This creamy beef noodle bake, and these light bread hot chicken hoagies are some that are my go-to fast and satisfying dinners for the family. I’ve already created this pineapple dish chicken stir-fry some of times and it’s already made my favorites list. i really like it as a result of it’s quite a meal in one dish. You get a lot of contemporary vegetables, rice (use rice for an excellent healthier option) and in fact some fruit from the pineapple.

Ingredients

Chicken Stir Fry

• 3 boneless, skinless chicken breasts (about 1 1/2 lbs)
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon oil (canola, olive, or vegetable)
• 1 can (20 oz) pineapple chunks (drained & reserve the juice)
• 2 cups fresh broccoli florets
• 1 cup chopped carrots
• 1 red bell pepper
• 1/4 cup of reserved pineapple juice

Pineapple Teriyaki Sauce

• 1/2 cup reserved pineapple juice
• 1/3 cup low-sodium soy sauce
• 1 tablespoon molasses
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced or pressed (or use garlic paste)
• 1 teaspoon fresh ginger OR 1/4 teaspoon dried ground ginger
• 2 teaspoons cornstarch

Instructions

1. Thinly slice the chicken breasts into very thin 1/4" pieces. Add the sliced chicken, cornstarch, salt, and pepper into a bowl and mix together. Let the chicken sit for 10-15 minutes while you prepare the vegetables and sauce. 
2. For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth. Cut the broccoli, carrots, and red bell pepper into small bite-sized chunks making sure that they are all roughly the same size. 
3. Heat the oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 1 minute. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won't take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.
4. Add another teaspoon or so of oil to the pan if needed and heat again until hot and rippling. Add the broccoli, carrots, red pepper, and pineapple to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add the 1/4 cup of the reserved pineapple juice to the skillet and cover with lid. Cook and let the vegetables steam for 2-3 minutes until crisp-tender.
5. Add the chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened. 
6. Serve immediately over hot cooked rice of choice, or cauliflower rice. 

Based on the recipe from HERE