Teriyaki Chicken with Pineapple

Ingredients

• Sauce:
• 1 cup water
• ¼ cup soy sauce
• 5 tablespoons soy sauce
• 1 tablespoon dark molasses
• ½ tablespoon fresh ground ginger
• 1 teaspoon minced garlic
• ¼ 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

Step 1

Combin the water, soy sauce, molasses, ginger, and garlic in a small saucepan. Bring it to a gentle boil and let it simmer for about 5 minutes. While that's going, mix the water and cornstarch in a bowl, then slowly stir this into the saucepan. Keep stirring until the sauce thickens a bit, which should take around 3 minutes. Set the sauce aside for now.

Step 2

Heat some oil in a large pan or wok over medium heat until it’s nice and hot. Toss in the garlic, red pepper flakes, and chicken pieces. Cook everything together until the chicken is cooked through and no longer pink inside, about 5 to 7 minutes. Once done, transfer the chicken to a bowl and set it aside.

Step 3

Add the frozen vegetables and water chestnuts to the same pan. Cook them until they’re heated through, roughly 10 minutes. Then, stir in the drained pineapple and the sauce you made earlier. Let everything simmer gently for about 5 minutes so the flavors come together.

Step 4

While that’s simmering, mix the reserved pineapple juice with a little cornstarch in a small bowl. Pour this mixture into the pan and stir until the sauce thickens just a bit, which should only take a minute. Take the pan off the heat and finish by stirring in a splash of sesame oil for a nice, nutty flavor. Give everything a good mix and you’re ready to serve!