Description
A delightful combination of tender chicken, fresh vegetables, and sweet pineapple, served over rice with a homemade teriyaki sauce.
Ingredients
- 2 cups cooked rice (white or brown)
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, sliced (red, green, or yellow)
- 1 cup broccoli florets
- 3 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- 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
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Bring the mixture to a simmer, stirring continuously until it thickens (about 3-5 minutes). Remove from heat and set aside.
- Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes until browned and cooked through.
- Add Vegetables and Pineapple: Add the sliced bell pepper and broccoli to the skillet with the chicken. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Add the pineapple chunks and teriyaki sauce to the skillet. Stir well to combine, ensuring everything is coated in the sauce. Cook for an additional 2-3 minutes until heated through.
- Assemble the Bowls: To serve, place a scoop of cooked rice in each bowl. Top with the teriyaki chicken and vegetable mixture.
- Garnish: Garnish with sliced green onions and sesame seeds.
Notes
Preparation is key; chop all your vegetables and ingredients before you start cooking. Customize the sauce by adjusting the sweetness or tanginess to suit your palate.
