Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir Fry

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 326 kcal
Author Dinner at the Zoo

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1 inch pieces
• 1 tablespoon vegetable oil divided use
• 1/2 cup red onion cut into 1/2 inch pieces
• 1 cup red and/or green bell peppers cut into 1/2 inch pieces
• 1 cup pineapple chunks
• salt and pepper to taste
• 2 tablespoons sesame seeds

For the sauce:

• 1/4 cup soy sauce
• 1/2 cup water
• 3 tablespoons brown sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon + 1 teaspoon cornstarch

Instructions

1. Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and onion and cook for 3-5 minutes until softened and lightly browned. Add the pineapple and cook for 1-2 more minutes. Season to taste with salt and pepper.
2. Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
3. Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
4. While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
5. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
6. Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and serve.

source:https://www.dinneratthezoo.com