Description
A delightful and colorful combination of chicken, fresh vegetables, and homemade teriyaki sauce served in a vibrant pineapple bowl.
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)
- For the Teriyaki Sauce:
- 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
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for about 5-7 minutes until they brown and cook through.
- Stir-fry the sliced bell pepper and broccoli for another 3-4 minutes until tender-crisp.
- Combine the pineapple chunks and prepared teriyaki sauce in the skillet. Stir well and coat everything in the sauce.
- Cook for an additional 2-3 minutes until heated through.
Notes
Marinate the chicken in teriyaki sauce for 30 minutes before cooking for enhanced flavor. Use day-old rice for better texture.
