Teriyaki chicken is so easy, and everyone loves it. You can fill it with all kinds of vegetables â€“ red bell pepper, green pepper, onion, tomato, mushrooms, broccoli, and/or fresh pineapple chunks.
My daughterâ€™s boyfriend (now husband) said that he doesnâ€™t like vegetables. He and the gang snarfed this dish up! They loved it. We usually use red bell pepper, onion, broccoli, and tomato in ours.
1/2 cup low sodium soy sauce
1/2 cup pineapple juice
2 teaspoons fresh chopped ginger root, or Â½ teaspoon ground ginger
1 teaspoon sugar
1 clove garlic, chopped, or Â¼ teaspoon garlic powder.
pinch of red pepper flakes (to taste)
1 tablespoon corn starch
1 tablespoon cold water
(OK, in a pinch you can use Teriyaki Sauce with Pineapple, but its healthier to make your own without all the extra chemicals.)
Oil for cooking the chicken
2 â€“ 3 cups boneless chicken breast cut into chunks, sprinkled with garlic powder
Your choice of vegetables, cut into 1 inch chunks
2 cups cooked rice
You should have your vegetables washed and cut up before you start.
Place a little coconut oil, or canola oil, or even a little butter in a large sautÃ© pan or wok â€“ just enough to coat the pan. Cook the chicken about 3 or 4 minutes per side until done through, but not overcooked.
Meanwhile, place the sauce ingredients in a cup or bowl. Mix well.
Get your rice started.
Put the sauce into the pan with the chicken. If you are using bell peppers, onions, mushrooms, or pineapple â€“ put them in now too.
Cook and stir over medium heat until the sauce starts to thicken.
Lower heat, cover, and let simmer for a couple of minutes.
If you are using broccoli florets, put them in and let it simmer a couple of minutes.
If you are using tomatoes, put them in and let simmer for just another couple of minutes.
Each vegetable takes a different time to cook to perfection. I have worked this all out so nothing is too mushy.
Spoon the chicken and vegetables over the rice. Make sure to coat with sauce.
I usually serve with some sort of bread.
This served 5 hearty appetites with no leftovers.
When you have to buy a whole can of pineapple juice, you can freeze 1/2 cup portions to have on hand. Or you can freeze it in ice cube trays and then put them in a container once theyâ€™re frozen.