Thursday, March 1, 2012

Teriyaki Chicken Stir Fry

Looking for a quick and easy throw it all together weeknight meal? This is it. Chicken, bell pepper, onion, broccoli and pineapple all sauteed and drenched in homemade teriyaki sauce, served over rice. 

2 pounds boneless skinless chicken breasts
2 broccoli crowns
2 bell peppers (any color, or a mix)
1 medium onion
2 cloves garlic

1 8oz can of pineapple chunks in syrup, drained (syrup reserved)
1 cup teriyaki sauce (recipe below), divided
salt & pepper
peanut oil
Cooked rice 

Sesame seeds for garnish optional
Teriyaki Sauce

1/4 cup low-sodium soy sauce
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
1 tablespoon peeled, grated ginger
3 cloves garlic, peeled and minced
1 tablespoon brown sugar
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/2 teaspoon toasted sesame oil
Combine all ingredients with 1/3 cup pineapple syrup. Use as directed in the recipe.

Preparation Instructions

Slice chicken against the grain into strips, set aside
Cut florets off broccoli and trim stalk into matchstick-size pieces. Set aside in a medium bowl.
Dice onion and place in a different bowl. Cut pepper (I used half red, half green) into strips about an inch long and a half inch wide; add to bowl. 
Heat peanut oil in large skillet or wok over high heat. Season chicken with a sprinkle of salt and pepper and stir-fry until opaque, remove to a clean bowl. Add broccoli, and stir-fry for about 2 minutes. Add pepper, garlic and onions and stir-fry until onions are clear.
Return chicken to pan. Add pineapple. Add teriyaki sauce and cook until thickened. (This should be plenty of time to reheat the chicken and finish cooking it.) Serve over prepared rice. 

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