Pineapple Chicken Teryaki

Pineapple Chicken Teriyaki

 

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Pineapple Chicken Teriyaki

2 servings

Ingredients

  • For The Chicken
  • 1 1/2 pounds Crescent boneless, skinless, chicken thighs, cut into 1-inch chunks
  • 1 teaspoon chinese five spice powder
  • 1 cup 2 tablespoons cornstarch, divided
  • 2 large eggs, beaten
  • 1 cup canola oil

  • For the Vegetables
  • 1 tablespoon canola oil
  • 1 large red pepper, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 cup fresh broccoli florets
  • 1 small onion, chopped
  • 2 cups fresh pineapple chunks (1 inch)

  • 1 cup cooked white or brown rice
  • Pineapple Teriyaki Sauce

  • Pineapple Teriyaki Sauce Ingredients
  • 3/4 cup pineapple juice
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon lemon juice
  • 4 slices canned pineapple in juice, chopped
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons garlic powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon grated orange zest
  • 1/4 cup water
  • 1/2 teaspoon cornstarch

Directions

  1. Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugars, garlic powder, onion powder, red pepper flakes, ginger and orange zests in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. In a separate bowl, combine water and cornstarch. Stir the water and cornstarch mixture into the sauce and continue cooking until the mixture thickens again. Remove from heat and serve immediately. If mixture is to thick you can thin it with a teaspoon of water or two.
  2. For the chicken
  3. Sprinkle the chicken pieces with five spice powder. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  4. Heat vegetable oil in a large saucepan. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate, discard excess oil.
  5. For the Vegetables
  6. Heat oil in wok or large skillet on medium-high heat. Add onions, peppers, broccoli and garlic, stir-fry 4 to 5 minutes.
  7. Add the pineapple and stir-fry 2 minutes more or until heated through.
  8. Layer cooked rice, vegetables then chicken. Garnish with green onion and top with the pineapple teriyaki sauce.

Recipe Content & Photo ALL RIGHTS RESERVED itheecook

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