Description
A delicious fusion of tender chicken, vibrant veggies, and sweet pineapple served over fluffy rice, perfect for busy weeknights or relaxed weekends.
Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup pineapple chunks
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 3 green onions (sliced for garnish)
- Sesame seeds (for garnish)
Instructions
- In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Stir well.
- Mix the cornstarch with water until smooth, and add it to the saucepan. Simmer while stirring until thickened, about 3-5 minutes. Set aside.
- Heat vegetable oil in a skillet over medium-high heat. Add the chicken pieces and cook until browned, approximately 5-7 minutes.
- Add the sliced bell pepper and broccoli to the skillet; stir-fry for 3-4 minutes.
- Stir in the pineapple chunks and teriyaki sauce; cook for another 2-3 minutes until heated through.
- Serve the mixture over rice in bowls and garnish with sliced green onions and sesame seeds.
Notes
Marinate chicken in teriyaki sauce for 30 minutes for added flavor. Use a meat thermometer to ensure chicken reaches 165°F.
