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Pineapple Teriyaki Chicken

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Japanese
Pineapple Teriyaki Chicken
Ingredients
  • 1 cup water
  • 1/4 cup soy sauce
  • 5 tablespoons soy sauce
  • 1 tablespoon dark molasses
  • 1/2 tablespoon fresh ground ginger
  • 1 teaspoon minced garlic
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes, or to taste
  • 3 large chicken breasts, cut into bite-sized pieces
  • 1 (16 ounce) package frozen oriental-style vegetables
  • 1 (8 ounce) can sliced water chestnuts
  • 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
  • 1 tablespoon cornstarch
  • 1/8 teaspoon sesame oil
Instructions
1
Combine water with soy sauce, molasses, ginger, and garlic in a saucepan. Heat it gently over medium heat until the mixture comes to a boil, approximately 5 minutes.
2
Combine water with cornstarch in another bowl and then add it to the saucepan, stirring until the mixture thickens slightly, roughly 3 minutes. Set this sauce aside for later use.
3
Heat oil in a large cooking vessel over medium heat until it starts to sizzle. Add garlic, red pepper flakes, and chicken to the pan. Cook until the chicken is fully cooked through, taking around 5 to 7 minutes. Transfer the cooked chicken to a separate container and set it aside.
4
Add frozen vegetables, water chestnuts, and the reserved chicken to a large pan. Cook until all the ingredients are heated through, approximately 10 minutes. Add pineapple chunks and the prepared sauce to the pan. Bring the mixture to a gentle simmer, taking around 5 minutes.
5
Meanwhile, combine the reserved pineapple juice with cornstarch in a small bowl. Add this mixture to the pan and stir until it thickens slightly, roughly 1 minute. Remove from heat immediately and quickly stir in sesame oil.